How extrusion shapes food processing

USDA-ARS?s Scientific Manuscript database

This month's column will explore food extrusion. Extrusion is one of the most commonly used food manufacturing processes. Its versatility enables production of a diverse array of food products. This column will review the basic principles and provide an overview of applications. I would like to ...

Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta.

PubMed

Giménez, M A; González, R J; Wagner, J; Torres, R; Lobo, M O; Samman, N C

2013-01-15

Corn-broad bean spaghetti type pasta was made with a corn/broad bean flour blend in a 70:30 ratio, through an extrusion-cooking process (Brabender 10 DN single-screw extruder with a 3:1 compression ratio). The effect of temperature (T=80, 90 and 100°C) and moisture (M=28%, 31% and 34%) on the extrusion responses (specific consumption of mechanical energy and pressure) and the quality of this pasta-like product (expansion, cooking-related losses, water absorption, firmness and stickiness) was assessed. The structural changes of starch were studied by means of DSC and XRD. The extrusion-cooking process, at M=28% and T=100°C, is appropriate to obtain corn-broad bean spaghetti-type pasta with high protein and dietary fibre content and adequate quality. The cooking characteristics and resistance to overcooking depended on the degree of gelatinisation and formation of amylose-lipid complexes. The critical gelatinisation point was 46.55%; beyond that point, the quality of the product declines. Copyright © 2012 Elsevier Ltd. All rights reserved.

Antioxidant activity and polyphenolic compound stability of lentil-orange peel powder blend in an extrusion process.

PubMed

Rathod, Rahul P; Annapure, Uday S

2017-03-01

Lentil contains substantial amount of protein, carbohydrate, fibre and other nutrients and orange peels powder rich in carbohydrate and fiber content The present study was aimed to investigate the effects of extrusion processing parameter on the level of total phenolic content (TPC), total flavonoid content (TFC), total tannin content and antioxidant activity of lentil-orange peel powder blend, also to investigate the possibility of blend as a candidate for production of protein rich extruded product by using response surface methodology. It was observed that, the physicochemical properties and sensory characteristics of lentil-orange peel based extrudate were highly dependent on process variables. The blend of lentil and orange peel powder has a huge potential for extrusion to produce ready-to-eat extruded with good acceptance. The overall best quality product was optimized and obtained at 16% moisture, 150 °C die temperature and 200 rpm screw speed. Extrusion process increased nutritional value of extruded product with TPC and TFC of 70.4 and 67.62% respectively and antioxidant activity of 60.6%. It showed higher stability at 150 °C with intermediate feed moisture content and despite the use of high temperatures in the extrusion-cooking is possible to minimize the loss of bioactive compounds to achieve products. Thus, results indicated that blend of lentil and orange peel may be used as raw material for the production of extruded snacks with great nutritional value.

Cold Extrusion but Not Coating Affects Iron Bioavailability from Fortified Rice in Young Women and Is Associated with Modifications in Starch Microstructure and Mineral Retention during Cooking.

PubMed

Hackl, Laura; Speich, Cornelia; Zeder, Christophe; Sánchez-Ferrer, Antoni; Adelmann, Horst; de Pee, Saskia; Tay, Fabian; Zimmermann, Michael B; Moretti, Diego

2017-12-01

Background: Rice can be fortified with the use of hot or cold extrusion or coating, but the nutritional qualities of the resulting rice grains have never been directly compared. Objective: Using fortified rice produced by coating or hot or cold extrusion, we compared 1 ) iron and zinc absorption with the use of stable isotopes, 2 ) iron and zinc retention during cooking, and 3 ) starch microstructure. Methods: We conducted 2 studies in young women: in study 1 [ n = 19; mean ± SD age: 26.2 ± 3.4 y; body mass index (BMI; in kg/m 2 ): 21.3 ± 1.6], we compared the fractional iron absorption (FAFe) from rice meals containing isotopically labeled ferric prophosphate ( 57 FePP), zinc oxide (ZnO), citric acid, and micronutrients fortified through hot extrusion (HER1) with rice meals fortified through cold extrusion containing 57 FePP, ZnO, citric acid, and micronutrients (CER); in study 2 ( n = 22; age: 24 ± 4 y; BMI: 21.2 ± 1.3), we compared FAFe and fractional zinc absorption (FAZn) from rice meals fortified through hot extrusion (HER2) compared with rice meals fortified through coating containing 57 FePP, ZnO, a citric acid and trisodium cirate mixture (CA/TSC), and micronutrients (COR) relative to rice meals extrinsically fortified with ferrous sulfate (reference). Rice types HER1 and CER contained citric acid, whereas types HER2 and COR contained CA/TSC. We assessed retention during standardized cooking experiments and characterized the rice starch microstructure. Results: FAFe (95% CI) was greater from CER [2.2% (1.4%, 3.4%)] than from HER1 [1.2% (0.7%, 2.0%)] ( P = 0.036). There was no difference in FAFe between HER2 [5.1% (3.7%, 7.1%)] and COR [4.0% (2.9%, 5.4%)] ( P = 0.14), but FAFe from COR was lower than that from the reference meal [6.6% (4.9%, 9.0%)] ( P = 0.003), and the geometric mean FAZn (95% CI) did not differ between HER2 [9.5% (7.9%, 11.6%)] and COR [9.6% (8.7%, 10.7%)] ( P = 0.92). Cooking in a rice-to-water ratio of 1:2 resulted in iron and zinc

Composition and consumer acceptability of a novel extrusion-cooked salmon snack.

PubMed

Kong, J; Dougherty, M P; Perkins, L B; Camire, M E

2008-04-01

The objectives of this study were to develop a value-added jerky-style snack from salmon flesh and to minimize loss of healthful lipids during processing. Three formulations were extruded in a laboratory-scale twin-screw extruder. The base formulation included Atlantic salmon (82%, w/w), sucrose (4%), pregelatinized starch (3%), modified tapioca starch (3%), salt (2%), and teriyaki flavoring (2%). Three oil binding agents (tapioca starch, high-amylose cornstarch, oat fiber) were each studied at the 4% level. Barrel temperature, from feed to die, was 65, 155, 155, and 80 degrees C. Screw speed was 250 rpm. Feed rate was 220 g/min. Extrudates were convection-dried at 93 degrees C for 40 min. A texture analyzer was used to evaluate textural properties. Sixty-three consumers evaluated the hedonic attributes of the snacks. Extrusion cooking did not adversely affect content of omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in Atlantic salmon. The oat fiber formulation had the highest lipid (17.49%) content. The other formulations had higher moisture content. A serving (28 g) of the oat formulation provides 0.6 g EPA + DHA. Snacks containing oat fiber had the highest CIE L* and b* values. Snacks containing oat fiber required greater force to bend, cut, and puncture. The oat fiber formulation had the lowest overall acceptability. This portable snack could appeal to consumers who are interested in the health benefits of fish and omega-3 fatty acids and provide salmon processors with a value-added solution for processing by-products.

Phytochemical profiles and antioxidant activity of processed brown rice products.

PubMed

Gong, Er Sheng; Luo, Shunjing; Li, Tong; Liu, Chengmei; Zhang, Guowen; Chen, Jun; Zeng, Zicong; Liu, Rui Hai

2017-10-01

The phytochemical profiles and antioxidant activity of free, soluble-conjugated, and bound fractions of brown rice and its processed products (textured rice, cooked rice and rice noodle) were studied. Nineteen phenolic acids were identified. Trans-ferulic acid was the most abundant monomeric phenolic acid with trans-trans-8-O-4' diferulic acid being most abundant diferulic acid. Processing increased the content of free phenolic acids, but decreased the content of soluble-conjugated phenolic acids. The content of bound phenolic acids was increased by improved extrusion cooking technology and cooking, but not affected by rice noodle extrusion. The total phenolic contents and antioxidant activities of free and soluble-conjugated fractions were decreased after processing, whereas those of bound fraction were increased by improved extrusion cooking technology and cooking, but not affected by rice noodle extrusion. Results indicated that whole foods designed for reducing chronic disease risk need to consider the effects of processing on phytochemical profiles and antioxidant activity of whole grains. Copyright © 2017 Elsevier Ltd. All rights reserved.

The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment

PubMed Central

Zeng, Zicong; Liu, Chengmei; Luo, Shunjing; Chen, Jun; Gong, Ersheng

2016-01-01

The aim of this study was to investigate the effect of Improved Extrusion Cooking Treatment (IECT) on the phenolics and its bioaccessibility in cereals, represented by brown rice, wheat, and oat. Data showed that total phenolic content and total antioxidant activity in free form were significantly decreased, while the bound form was increased after IECT. After IECT, the total free phenolic acids of brown rice and wheat were significantly decreased by 5.88% and 45.66%, respectively, while the total bound phenolic acids of brown rice, wheat, and oat were significantly increased by 6.45%, 8.78%, and 9.10%, respectively. Brown rice provided the most bioaccessible phenolics and antioxidant compounds, followed by oat and wheat. IECT significantly decreased the bioaccessible phenolics of brown rice and oat by 31.09% and 30.95%, while it had minimal effect on the bioaccessible phenolics of wheat. These results showed that IECT greatly affected the phenolics and its bioaccessibiltiy of cereals, with the effect depending on cereal matrix and the sensitivity of free and bound phenolics. Furthermore, bioaccessible phenolic acids of raw and processed cereals were considerably low, and it slightly contributed to the bioaccessible phenolics. PMID:27513581

The microbial fermentation characteristics depend on both carbohydrate source and heat processing: a model experiment with ileo-cannulated pigs.

PubMed

Nielsen, Tina Skau; Jørgensen, Henry; Knudsen, Knud Erik Bach; Lærke, Helle Nygaard

2017-11-01

The effects of carbohydrate (CHO) source and processing (extrusion cooking) on large intestinal fermentation products were studied in ileo-cannulated pigs as a model for humans. Pigs were fed diets containing barley, pea or a mixture of potato starch:wheat bran (PSWB) either raw or extrusion cooked. Extrusion cooking reduced the amount of starch fermented in the large intestine by 52-96% depending on the CHO source and the total pool of butyrate in the distal small intestine + large intestine by on average 60% across diets. Overall, extrusion cooking caused a shift in the composition of short-chain fatty acids (SCFA) produced towards more acetate and less propionate and butyrate. The CHO source and processing highly affected the fermentation characteristics and extrusion cooking generally reduced large intestinal fermentation and resulted in a less desirable composition of the fermentation products. The latter outcome is non-conducive to a healthy large intestinal environment and its resulting metabolic health.

Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds.

PubMed

Morales, P; Berrios, J De J; Varela, A; Burbano, C; Cuadrado, C; Muzquiz, M; Pedrosa, M M

2015-09-01

Novel snack-type functional foods based on extruded lentil flours could convey the related health benefit of their bioactive compounds, provide a gluten-free alternative to consumers, and potentially increase the consumption of pulses. Extrusion treatment promoted an increase in galactopinitol, ciceritol, raffinose, stachyose and total α-galactoside content, in most lentil flours. As α-galactosides may act as prebiotics, they could convey beneficial effects to human and monogastric animals. Conversely, extrusion significantly (p < 0.05) reduced the inositol hexaphosphate content to less phosphorylated phytates (inositol pentaphosphate and inositol tetraphosphate), which provide health effects. The gluten-free formulation (control formulation #3) presented the highest significant (p < 0.05) drop in the inositol hexaphosphate of 14.7-fold decrease, but had a large increase in inositol pentaphosphate, due to extrusion processing. These two results are desirable in the finished product. Extrusion also caused a significant (p < 0.05) reduction in the trypsin content and completely inactivated lectin, in all processed samples.

Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates.

PubMed

Sebio, L; Chang, Y K

2000-04-01

Raw yam (Dioscorea rotundata) flour was cooked and extruded in a Brabender single-screw laboratory scale extruder. Response surface methodology using an incomplete factorial design was applied with various combinations of barrel temperature [100, 125, 150 degrees C], feed moisture content [18, 22, 26%] and screw speed [100, 150, 200 rpm]. Initial viscosity at 30 degrees C, water solubility index, expansion and hardness were determined. The highest values of initial viscosity were at the highest barrel temperatures and the highest moisture contents. At high feed moisture content and high barrel temperatures the yam extrudate flour showed the greatest values of water solubility index. The physical properties of the extruded product showed that at high temperature the lower the moisture content the greater the expansion index. Hardness was influenced directly by moisture content and inversely by extrusion temperature. The extrusion of yam flour led to the production of snacks and pre-gelatinized flours of diverse properties. Also extruded yam flour can be successfully used in the preparation of 'futu' (pre-cooked compact dough), a yam-based food, popular in Western Africa.

Process monitoring and visualization solutions for hot-melt extrusion: a review.

PubMed

Saerens, Lien; Vervaet, Chris; Remon, Jean Paul; De Beer, Thomas

2014-02-01

Hot-melt extrusion (HME) is applied as a continuous pharmaceutical manufacturing process for the production of a variety of dosage forms and formulations. To ensure the continuity of this process, the quality of the extrudates must be assessed continuously during manufacturing. The objective of this review is to provide an overview and evaluation of the available process analytical techniques which can be applied in hot-melt extrusion. Pharmaceutical extruders are equipped with traditional (univariate) process monitoring tools, observing barrel and die temperatures, throughput, screw speed, torque, drive amperage, melt pressure and melt temperature. The relevance of several spectroscopic process analytical techniques for monitoring and control of pharmaceutical HME has been explored recently. Nevertheless, many other sensors visualizing HME and measuring diverse critical product and process parameters with potential use in pharmaceutical extrusion are available, and were thoroughly studied in polymer extrusion. The implementation of process analytical tools in HME serves two purposes: (1) improving process understanding by monitoring and visualizing the material behaviour and (2) monitoring and analysing critical product and process parameters for process control, allowing to maintain a desired process state and guaranteeing the quality of the end product. This review is the first to provide an evaluation of the process analytical tools applied for pharmaceutical HME monitoring and control, and discusses techniques that have been used in polymer extrusion having potential for monitoring and control of pharmaceutical HME. © 2013 Royal Pharmaceutical Society.

Stability and retention of micronutrients in fortified rice prepared using different cooking methods.

PubMed

Wieringa, Frank T; Laillou, Arnaud; Guyondet, Christophe; Jallier, Vincent; Moench-Pfanner, Regina; Berger, Jacques

2014-09-01

Fortified rice holds great potential for bringing essential micronutrients to a large part of the world population. However, it is unknown whether differences in cooking methods or in production of rice premix affect the final amount of micronutrient consumed. This paper presents a study that quantified the losses of five different micronutrients (vitamin A, iron, zinc, folic acid, and vitamin B12) in fortified rice that was produced using three different techniques (hot extrusion, cold extrusion, and coating) during cooking and five different cooking methods (absorption method with or without soaking, washing before cooking, cooking in excess water, and frying rice before cooking). Fortified rice premix from six different producers (two for each technique) was mixed with normal rice in a 1:100 ratio. Each sample was prepared in triplicate, using the five different cooking methods, and retention of iron, zinc, vitamin A, vitamin B12, and folic acid was determined. It was found that the overall retention of iron, zinc, vitamin B12, and folic acid was between 75% and 100% and was unaffected by cooking method, while the retention of vitamin A was significantly affected by cooking method, with retention ranging from 0% (excess water) to 80% (soaking), depending on the cooking method and producer of the rice premix. No systematic differences between the different production methods were observed. We conclude that different cooking methods of rice as used in different regions of the world do not lead to a major loss of most micronutrients, with the exception of vitamin A. The factors involved in protecting vitamin A against losses during cooking need to be identified. All production techniques of rice premix yielded similar results, showing that coating is not inferior to extrusion techniques. Standard overages (50%) for vitamin B12 and folic acid are too high. © 2014 New York Academy of Sciences.

Near infrared (NIR) spectroscopy for in-line monitoring of polymer extrusion processes.

PubMed

Rohe, T; Becker, W; Kölle, S; Eisenreich, N; Eyerer, P

1999-09-13

In recent years, near infrared (NIR) spectroscopy has become an analytical tool frequently used in many chemical production processes. In particular, on-line measurements are of interest to increase process stability and to document constant product quality. Application to polymer processing e.g. polymer extrusion, could even increase product quality. Interesting parameters are composition of the processed polymer, moisture, or reaction status in reactive extrusion. For this issue a transmission sensor was developed for application of NIR spectroscopy to extrusion processes. This sensor includes fibre optic probes and a measuring cell to be adapted to various extruders for in-line measurements. In contrast to infrared sensors, it only uses optical quartz components. Extrusion processes at temperatures up to 300 degrees C and pressures up to 37 MPa have been investigated. Application of multivariate data analysis (e.g. partial least squares, PLS) demonstrated the performance of the system with respect to process monitoring: in the case of polymer blending, deviations between predicted and actual polymer composition were quite low (in the range of +/-0.25%). So the complete system is suitable for harsh industrial environments and could lead to improved polymer extrusion processes.

Extrusion without a motor: a new take on the loop extrusion model of genome organization

PubMed Central

Johnson, J.; Michieletto, D.; Morozov, A. N.; Nicodemi, M.; Cook, P. R.; Marenduzzo, D.

2018-01-01

ABSTRACT Chromatin loop extrusion is a popular model for the formation of CTCF loops and topological domains. Recent HiC data have revealed a strong bias in favour of a particular arrangement of the CTCF binding motifs that stabilize loops, and extrusion is the only model to date which can explain this. However, the model requires a motor to generate the loops, and although cohesin is a strong candidate for the extruding factor, a suitable motor protein (or a motor activity in cohesin itself) has yet to be found. Here we explore a new hypothesis: that there is no motor, and thermal motion within the nucleus drives extrusion. Using theoretical modelling and computer simulations we ask whether such diffusive extrusion could feasibly generate loops. Our simulations uncover an interesting ratchet effect (where an osmotic pressure promotes loop growth), and suggest, by comparison to recent in vitro and in vivo measurements, that diffusive extrusion can in principle generate loops of the size observed in the data. Extra View on : C. A. Brackley, J. Johnson, D. Michieletto, A. N. Morozov, M. Nicodemi, P. R. Cook, and D. Marenduzzo “Non-equilibrium chromosome looping via molecular slip-links”, Physical Review Letters 119 138101 (2017) PMID:29300120

Improved corn protein (zein) extrusion processing

USDA-ARS?s Scientific Manuscript database

Melt processing using a single and twin screw extruder has been carried out on zein where extrusion temperatures were varied between 100ºC and 300ºC. In addition, melt reprocessing (up to seven times) of zein was undertaken using a single screw extruder. Differential scanning calorimetry (DSC) and t...

Extrusion Processing of Raw Food Materials and by-products: A Review.

PubMed

Offiah, Vivian; Kontogiorgos, Vassilis; Falade, Kolawole O

2018-05-22

Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.

Extrusion-spheronization: process variables and characterization.

PubMed

Sinha, V R; Agrawal, M K; Agarwal, A; Singh, G; Ghai, D

2009-01-01

Multiparticulate systems have undergone great development in the past decade fueled by the better understanding of their multiple roles as a suitable delivery system. With the passage of time, significant advances have been made in the process of pelletization due to the incorporation of specialized techniques for their development. Extrusion-spheronization seems to be the most promising process for the optimum delivery of many potent drugs having high systemic toxicity. It also offers immense pharmaceutical applicability due to the benefits of high loading capacity of active ingredient(s), narrow size distribution, and cost-effectiveness. On application of a specific coat, these systems can also aid in site-specific delivery, thereby enhancing the bioavailability of many drugs. The current review focuses on the process of extrusion-spheronization and the operational (extruder types, screen pressure, screw speed, temperature, moisture content, spheronization load, speed and time) and formulation (excipients and drugs) variables, which may affect the quality of the final pellets. Various methods for the evaluation of the quality of the pellets with regard to the size distribution, shape, friability, granule strength, density, porosity, flow properties, and surface texture are discussed.

Production Process of Biocompatible Magnesium Alloy Tubes Using Extrusion and Dieless Drawing Processes

NASA Astrophysics Data System (ADS)

Kustra, Piotr; Milenin, Andrij; Płonka, Bartłomiej; Furushima, Tsuyoshi

2016-06-01

Development of technological production process of biocompatible magnesium tubes for medical applications is the subject of the present paper. The technology consists of two stages—extrusion and dieless drawing process, respectively. Mg alloys for medical applications such as MgCa0.8 are characterized by low technological plasticity during deformation that is why optimization of production parameters is necessary to obtain good quality product. Thus, authors developed yield stress and ductility model for the investigated Mg alloy and then used the numerical simulations to evaluate proper manufacturing conditions. Grid Extrusion3d software developed by authors was used to determine optimum process parameters for extrusion—billet temperature 400 °C and extrusion velocity 1 mm/s. Based on those parameters the tube with external diameter 5 mm without defects was manufactured. Then, commercial Abaqus software was used for modeling dieless drawing. It was shown that the reduction in the area of 60% can be realized for MgCa0.8 magnesium alloy. Tubes with the final diameter of 3 mm were selected as a case study, to present capabilities of proposed processes.

Processing thermally labile drugs by hot-melt extrusion: The lesson with gliclazide.

PubMed

Huang, Siyuan; O'Donnell, Kevin P; Delpon de Vaux, Sophie M; O'Brien, John; Stutzman, John; Williams, Robert O

2017-10-01

The formation of molecularly dispersed amorphous solid dispersions by the hot-melt extrusion technique relies on the thermal and mechanical energy inputs, which can cause chemical degradation of drugs and polymeric carriers. Additionally, drug degradation may be exacerbated as drugs convert from a more stable crystalline form to a higher energy amorphous form. Therefore, it is imperative to study how drug degrades and evaluate methods to minimize drug degradation during the extrusion process. In this work, gliclazide was used as a model thermally labile drug for the degradation kinetics and process optimization studies. Preformulation studies were conducted using thermal analyses, and liquid chromatography-mass spectroscopy to identify drug degradation pathways and to determine initial extrusion conditions. Formulations containing 10% drug and 90% AFFINISOL™ HPMC HME 100LV were then extruded using a twin screw extruder, and the extrudates were characterized using X-ray powder diffraction, modulated dynamic scanning calorimetry, and potency testing to evaluate physicochemical properties. The energies of activation for both amorphous gliclazide, crystalline gliclazide, and gliclazide solution were calculated using the Arrhenius equation to further guide the extrusion optimization process. Preformulation studies identify two hydrolysis degradation pathways of gliclazide at elevated temperatures. The activation energy study indicates a significantly higher degradation rate for the amorphous gliclazide compared to the crystalline form. After optimization of the hot-melt extrusion process, including improved screw designs, machine setup, and processing conditions, gliclazide amorphous solid dispersion with ∼95% drug recovery was achieved. The ability to process thermally labile drugs and polymers using hot-melt extrusion will significantly expand the possible applications of this manufacturing process. Copyright © 2017 Elsevier B.V. All rights reserved.

Extrusion Process by Finite Volume Method Using OpenFoam Software

DOE Office of Scientific and Technical Information (OSTI.GOV)

Matos Martins, Marcelo; Tonini Button, Sergio; Divo Bressan, Jose

The computational codes are very important tools to solve engineering problems. In the analysis of metal forming process, such as extrusion, this is not different because the computational codes allow analyzing the process with reduced cost. Traditionally, the Finite Element Method is used to solve solid mechanic problems, however, the Finite Volume Method (FVM) have been gaining force in this field of applications. This paper presents the velocity field and friction coefficient variation results, obtained by numerical simulation using the OpenFoam Software and the FVM to solve an aluminum direct cold extrusion process.

Pharmaceutical approaches to preparing pelletized dosage forms using the extrusion-spheronization process.

PubMed

Trivedi, Namrata R; Rajan, Maria Gerald; Johnson, James R; Shukla, Atul J

2007-01-01

Pelletized dosage forms date back to the 1950s, when the first product was introduced to the market. Since then, these dosage forms have gained considerable popularity because of their distinct advantages, such as ease of capsule filling because of better flow properties of the spherical pellets; enhancement of drug dissolution; ease of coating; sustained, controlled, or site-specific delivery of the drug from coated pellets; uniform packing; even distribution in the GI tract; and less GI irritation. Pelletized dosage forms can be prepared by a number of techniques, including drug layering on nonpareil sugar or microcrystalline cellulose beads, spray drying, spray congealing, rotogranulation, hot-melt extrusion, and spheronization of low melting materials or extrusion-spheronization of a wet mass. This review discusses recent developments in the pharmaceutical approaches that have been used to prepare pelletized dosage forms using the extrusion-spheronization process over the last decade. The review is divided into three parts: the first part discusses the extrusion-spheronization process, the second part discusses the effect of varying formulation and process parameters on the properties of the pellets, and the last part discusses the different approaches that have been used to prepare pelletized dosage forms using the extrusion-spheronization process.

Two-sided friction stir riveting by extrusion: A process for joining dissimilar materials

DOE PAGES

Evans, William T.; Cox, Chase D.; Strauss, Alvin M.; ...

2016-06-25

Two-sided friction stir riveting (FSR) by extrusion is an innovative process developed to rapidly, efficiently, and securely join dissimilar materials. This process extends a previously developed one sided friction stir extrusion process to create a strong and robust joint by producing a continuous, rivet-like structure through a preformed hole in one of the materials with a simultaneous, two-sided friction stir spot weld. The two-sided FSR by extrusion process securely joins the dissimilar materials together and effectively locks them in place without the use of any separate materials or fasteners. Lastly, in this paper we demonstrate the process by joining aluminummore » to steel and illustrate its potential application to automotive and aerospace manufacturing processes.« less

Effect of pregelatination on rheology, cooking and antioxidant activity of pasta.

PubMed

Rafiq, Aasima; Sharma, Savita; Singh, Baljit

2018-05-01

The present study explores the possibility of using twin screw extruder for preparation of pregelatinized pasta. The effects of extrusion parameters feed moisture (28 and 32%), barrel temperature (60-105 °C) and screw speed (100-200 rpm) on pregelatinized pasta were investigated. Prepared pasta was analysed for quality characteristics in terms of cooking quality, degree of gelatinization, color, texture, pasting properties, bioactive composition. Results indicated that higher screw speed improved the cooking quality of pasta and decreased gruel solid loss. Degree of gelatinization revealed positive relation with temperature and feed moisture. Extrusion conditions, altered the color of pasta, a decrease in L*, increase in a* and b* values was observed. Higher peak viscosity was observed at lower barrel temperature and feed moisture. A significant retention in total phenolic content and flavonoid content was observed with higher feed moisture. Extrusion leads to increase in antioxidant activity and firmness upon increasing screw speed and feed moisture.

The structural features of hemicelluloses dissolved out at different cooking stages of active oxygen cooking process.

PubMed

Shi, Jianbin; Yang, Qiulin; Lin, Lu

2014-04-15

This work described the morphologic changes of corn stalk and the structural characterization of its hemicelluloses dissolved in yellow liquor at different cooking stages. The results showed that active oxygen cooking process was an efficient method to depolymerize the corn stalk into cellulose, hemicelluloses, and lignin as a pretreatment of biomass conversion. This cooking process can also be divided into three phases: bulk delignification, extended delignification, and residual delignification. During the heating-up period 57.67% of hemicelluloses and 62.31% of lignin were removed from the raw material. However, only 15% of hemicelluloses and 23.21% of lignin were removed during at temperature' period. The hemicelluloses from the corn stalk and yellow liquor were composed of (1→4)-β-D-xylopyranose backbones substituted with α-l-arabinofuranosyl, 4-O-methyl-α-D-glucuronic acid, and some methoxyl residues. The backbones of hemicelluloses were gradually cleaved during the cooking process. The acetyl groups substituted with xylopyranosyl residues were completely cleaved during the cooking process. Copyright © 2014 Elsevier Ltd. All rights reserved.

Stability of mycotoxins during food processing.

PubMed

Bullerman, Lloyd B; Bianchini, Andreia

2007-10-20

The mycotoxins that commonly occur in cereal grains and other products are not completely destroyed during food processing operations and can contaminate finished processed foods. The mycotoxins most commonly associated with cereal grains are aflatoxins, ochratoxin A, fumonisins, deoxynivalenol and zearalenone. The various food processes that may have effects on mycotoxins include sorting, trimming, cleaning, milling, brewing, cooking, baking, frying, roasting, canning, flaking, alkaline cooking, nixtamalization, and extrusion. Most of the food processes have variable effects on mycotoxins, with those that utilize the highest temperatures having greatest effects. In general the processes reduce mycotoxin concentrations significantly, but do not eliminate them completely. However, roasting and extrusion processing show promise for lowering mycotoxin concentrations, though very high temperatures are needed to bring about much of a reduction in mycotoxin concentrations. Extrusion processing at temperatures greater than 150 degrees C are needed to give good reduction of zearalenone, moderate reduction of alfatoxins, variable to low reduction of deoxynivalenol and good reduction of fumonisins. The greatest reductions of fumonisins occur at extrusion temperatures of 160 degrees C or higher and in the presence of glucose. Extrusion of fumonisin contaminated corn grits with 10% added glucose resulted in 75-85% reduction in Fumonisin B(1) levels. Some fumonisin degredation products are formed during extrusion, including small amounts of hydrolyzed Fumonisin B(1) and N-(Carboxymethyl) - Fumonisin B(1) and somewhat higher amounts of N-(1-deoxy-d-fructos-1-yl) Fumonisin B(1) in extruded grits containing added glucose. Feeding trial toxicity tests in rats with extruded fumonisin contaminated corn grits show some reduction in toxicity of grits extruded with glucose.

Etching Behavior of Aluminum Alloy Extrusions

NASA Astrophysics Data System (ADS)

Zhu, Hanliang

2014-11-01

The etching treatment is an important process step in influencing the surface quality of anodized aluminum alloy extrusions. The aim of etching is to produce a homogeneously matte surface. However, in the etching process, further surface imperfections can be generated on the extrusion surface due to uneven materials loss from different microstructural components. These surface imperfections formed prior to anodizing can significantly influence the surface quality of the final anodized extrusion products. In this article, various factors that influence the materials loss during alkaline etching of aluminum alloy extrusions are investigated. The influencing variables considered include etching process parameters, Fe-rich particles, Mg-Si precipitates, and extrusion profiles. This study provides a basis for improving the surface quality in industrial extrusion products by optimizing various process parameters.

Investigation of multi-stage cold forward extrusion process using coupled thermo-mechanical finite element analysis

NASA Astrophysics Data System (ADS)

Görtan, Mehmet Okan

2018-05-01

Cold extrusion processes are distinguished by their low material usage as well as great efficiency in the production of mid-range and large component series. Although majority of the cold extruded parts are produced using die systems containing multiple forming stages, this subject has rarely been investigated so far. Therefore, the characteristics of multi-stage cold forward rod extrusion is studied in the current work using thermo-mechanically coupled finite element (FE) analysis. A case hardening steel, 16MnCr5 (1.7131) was used as experimental material. Its strain, strain rate and temperature dependent mechanical characteristics were determined using compression testing and modeled in FE simulations via a Johnson-Cook material model. Friction coefficients for the same material while in contact with a tool steel (1.2379) were determined dependent on temperature and contact pressure using sliding compression test (SCT) and modeled by an adaptive friction model developed by the author. In the first set of simulations, rod material with a diameter of 14.9 mm was extruded down to a diameter of 9.6 mm in a single step using three different die opening angles (2α); 20°, 40° and 60°. In the second set of investigations, the same rod was reduced first to 12 mm and then to 9.6 mm in two steps within the same forming die. Press forces, contact normal stresses between extruded material and forming die, material temperature and axial stresses are compared in these two set of simulations and the differences are discussed.

The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics

PubMed Central

Koppel, Kadri; Gibson, Michael; Alavi, Sajid; Aldrich, Greg

2014-01-01

Simple Summary The results of this research indicate that processing (baked vs. extruded) plays an important role in determining pet food product texture. In addition, raw ingredients (fresh meat vs. meal-based) did not consistently affect product sensory characteristics. These results may help pet food technologists better understand factors that affect palatability. Abstract The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0–2.6 baked vs. 3.5–4.3 extruded, color intensity scale 0–15), and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3–0.6 baked, 0.6–1.5 extruded, scale 0–15), whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods. PMID:26480040

Changes in the functional properties and antinutritional factors of extruded hard-to-cook common beans (Phaseolus vulgaris, L.).

PubMed

Batista, Karla A; Prudêncio, Sandra H; Fernandes, Kátia F

2010-04-01

The biochemical and functional properties of 2 hard-to-cook common bean cultivars (Phaseolus vulgaris, L.) were investigated after the extrusion process. Beans of BRS pontal and BRS grafite cultivars were milled and extruded at 150 degrees C, with a compression ratio screw of 3 : 1, 5-mm die, and screw speed of 150 rpm. Extrudate flours were evaluated for water solubility (WS), water absorption index (WAI), oil absorption capacity (OAC), foaming capacity (FC), emulsifying activity (EA), antinutritional factors, and in vitro protein and starch digestibility. Results indicated that the extrusion significantly decreased antinutrients such as phytic acid, lectin, alpha-amylase, and trypsin inhibitors, reduced the emulsifying capacity and eliminated the FC in both BRS pontal and BRS grafite cultivars. In addition, the WS, WAI, and in vitro protein and starch digestibility were improved by the extrusion process. These results indicate that it is possible to produce new extruded products with good functional and biochemical properties from these common bean cultivars.

Chemical Changes in Carbohydrates Produced by Thermal Processing.

ERIC Educational Resources Information Center

Hoseney, R. Carl

1984-01-01

Discusses chemical changes that occur in the carbohydrates found in food products when these products are subjected to thermal processing. Topics considered include browning reactions, starch found in food systems, hydrolysis of carbohydrates, extrusion cooking, processing of cookies and candies, and alterations in gums. (JN)

Microstructure and properties of ultrafine grain nickel 200 after hydrostatic extrusion processes

NASA Astrophysics Data System (ADS)

Sitek, R.; Krajewski, C.; Kamiński, J.; Spychalski, M.; Garbacz, H.; Pachla, W.; Kurzydłowski, K. J.

2012-09-01

This paper presents the results of the studies of the structure and properties of ultrafine grained nickel 200 obtained by hydrostatic extrusion processes. Microstructure was characterized by means of optical microscopy and electron transmission microscopy. Corrosion resistance was studied by impedance and potentiodynamic methods using an AutoLab PGSTAT 100 potentiostat in 0.1 M Na2SO4 solution and in acidified (by addition of H2SO4) 0.1 M NaCl solution at pH = 4.2 at room temperature. Microhardness tests were also performed. The results showed that hydrostatic extrusion produces a heterogeneous, ultrafine-grained microstructure in nickel 200. The corrosive resistance tests showed that the grain refinement by hydrostatic extrusion is accompanied by a decreased corrosive resistance of nickel 200.

Tribological investigations of the applicability of surface functionalization for dry extrusion processes

NASA Astrophysics Data System (ADS)

Teller, Marco; Prünte, Stephan; Ross, Ingo; Temmler, André; Schneider, Jochen M.; Hirt, Gerhard

2017-10-01

Cold extrusion processes are characterized by large relative contact stresses combined with a severe surface enlargement of the workpiece. Under these process conditions a high risk for galling of workpiece material to the tool steel occurs especially in processing of aluminum and aluminum alloys. In order to reduce adhesive wear lubricants for separation of workpiece and tool surfaces are used. As a consequence additional process steps (e.g. preparation and cleaning of workpieces) are necessary. Thus, the realization of a dry forming process is aspired from an environmental and economic perspective. In this paper a surface functionalization with self-assembled-monolayers (SAM) of the tool steels AISI D2 (DIN 1.2379) and AISI H11 (DIN 1.2343) is evaluated by a process-oriented tribological test. The tribological experiment is able to resemble and scale the process conditions of cold extrusion related to relative contact stress and surface enlargement for the forming of pure aluminum (Al99.5). The effect of reduced relative contact stress, surface enlargement and relative velocity on adhesive wear and tool lifetime is evaluated. Similar process conditions are achievable by different die designs with decreased extrusion ratios and adjusted die angles. The effect of surface functionalization critically depends on the substrate material. The different microstructure and the resulting differences in surface chemistry of the two tested tool steels appear to affect the performance of the tool surface functionalization with SAM.

Effects of extrusion variables on the properties of waxy hulless barley extrudates.

PubMed

Köksel, Hamit; Ryu, Gy-Hyung; Başman, Arzu; Demiralp, Hande; Ng, Perry K W

2004-02-01

The objective of this research was to investigate the extrudability of waxy hulless barley flour under various extrusion conditions. Waxy hulless barley flour was processed in a laboratory-scale corotating twin-screw extruder with different levels of feed moisture content (22.3, 26.8, and 30.7%) and die temperature (130, 150, and 170 degrees C) to develop a snack food with high beta-glucan content. The effects of extrusion condition variables (screw configuration, moisture, and temperature) on the system variables (pressure and specific mechanical energy), the extrudate physical properties (sectional expansion index, bulk density), starch gelatinization, pasting properties (cold peak viscosity, trough viscosity, and final viscosity), and beta-glucan contents were determined. Results were evaluated by using response surface methodology. Increased extrusion temperature and feed moisture content resulted in decreases in exit die pressure and specific mechanical energy values. For extrudates extruded under low shear screw configuration (LS), increased barrel temperature decreased sectional expansion index (SEI) values at both low and high moisture contents. The feed moisture seems to have an inverse relationship with SEI over the range studied. Bulk density was higher at higher moisture contents, for both low and high barrel temperatures, for samples extruded under high shear screw configuration (HS) and LS. Cold peak viscosities (CV) were observed in all samples. The CV increased with the increase in extrusion temperature and feed moisture content. Although beta-glucan contents of the LS extrudates were comparable to that of barley flour sample, HS samples had generally lower beta-glucan contents. The extrusion cooking technique seems to be promising for the production of snack foods with high beta-glucan content, especially using LS conditions.

Hot-melt extrusion--basic principles and pharmaceutical applications.

PubMed

Lang, Bo; McGinity, James W; Williams, Robert O

2014-09-01

Originally adapted from the plastics industry, the use of hot-melt extrusion has gained favor in drug delivery applications both in academia and the pharmaceutical industry. Several commercial products made by hot-melt extrusion have been approved by the FDA, demonstrating its commercial feasibility for pharmaceutical processing. A significant number of research articles have reported on advances made regarding the pharmaceutical applications of the hot-melt extrusion processing; however, only limited articles have been focused on general principles regarding formulation and process development. This review provides an in-depth analysis and discussion of the formulation and processing aspects of hot-melt extrusion. The impact of physicochemical properties of drug substances and excipients on formulation development using a hot-melt extrusion process is discussed from a material science point of view. Hot-melt extrusion process development, scale-up, and the interplay of formulation and process attributes are also discussed. Finally, recent applications of hot-melt extrusion to a variety of dosage forms and drug substances have also been addressed.

The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics.

PubMed

Koppel, Kadri; Gibson, Michael; Alavi, Sajid; Aldrich, Greg

2014-05-23

The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0-2.6 baked vs. 3.5-4.3 extruded, color intensity scale 0-15), and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3-0.6 baked, 0.6-1.5 extruded, scale 0-15), whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods.

A quality by design approach to understand formulation and process variability in pharmaceutical melt extrusion processes.

PubMed

Patwardhan, Ketaki; Asgarzadeh, Firouz; Dassinger, Thomas; Albers, Jessica; Repka, Michael A

2015-05-01

In this study, the principles of quality by design (QbD) have been uniquely applied to a pharmaceutical melt extrusion process for an immediate release formulation with a low melting model drug, ibuprofen. Two qualitative risk assessment tools - Fishbone diagram and failure mode effect analysis - were utilized to strategically narrow down the most influential parameters. Selected variables were further assessed using a Plackett-Burman screening study, which was upgraded to a response surface design consisting of the critical factors to study the interactions between the study variables. In process torque, glass transition temperature (Tg ) of the extrudates, assay, dissolution and phase change were measured as responses to evaluate the critical quality attributes (CQAs) of the extrudates. The effect of each study variable on the measured responses was analysed using multiple regression for the screening design and partial least squares for the optimization design. Experimental limits for formulation and process parameters to attain optimum processing have been outlined. A design space plot describing the domain of experimental variables within which the CQAs remained unchanged was developed. A comprehensive approach for melt extrusion product development based on the QbD methodology has been demonstrated. Drug loading concentrations between 40- 48%w/w and extrusion temperature in the range of 90-130°C were found to be the most optimum. © 2015 Royal Pharmaceutical Society.

Influence of Punch Geometry on Process Parameters in Cold Backward Extrusion

NASA Astrophysics Data System (ADS)

Plančak, M.; Barišić, B.; Car, Z.; Movrin, D.

2011-01-01

In cold extrusion of steel tools make direct contact with the metal to be extruded. Those tools are exposed to high contact stresses which, in certain cases, may be limiting factors in applying this technology. The present paper was bound to the influence of punch head design on radial stress at the container wall in the process of cold backward extrusion. Five different punch head geometries were investigated. Radial stress on the container wall was measured by pin load cell technique. Special tooling for the experimental investigation was designed and made. Process has been analyzed also by FE method. 2D models of tools were obtained by UGS NX and for FE analysis Simufact Forming GP software was used. Obtained results (experimental and obtained by FE) were compared and analyzed. Optimal punch head geometry has been suggested.

Process Parameter Optimization of Extrusion-Based 3D Metal Printing Utilizing PW-LDPE-SA Binder System.

PubMed

Ren, Luquan; Zhou, Xueli; Song, Zhengyi; Zhao, Che; Liu, Qingping; Xue, Jingze; Li, Xiujuan

2017-03-16

Recently, with a broadening range of available materials and alteration of feeding processes, several extrusion-based 3D printing processes for metal materials have been developed. An emerging process is applicable for the fabrication of metal parts into electronics and composites. In this paper, some critical parameters of extrusion-based 3D printing processes were optimized by a series of experiments with a melting extrusion printer. The raw materials were copper powder and a thermoplastic organic binder system and the system included paraffin wax, low density polyethylene, and stearic acid (PW-LDPE-SA). The homogeneity and rheological behaviour of the raw materials, the strength of the green samples, and the hardness of the sintered samples were investigated. Moreover, the printing and sintering parameters were optimized with an orthogonal design method. The influence factors in regard to the ultimate tensile strength of the green samples can be described as follows: infill degree > raster angle > layer thickness. As for the sintering process, the major factor on hardness is sintering temperature, followed by holding time and heating rate. The highest hardness of the sintered samples was very close to the average hardness of commercially pure copper material. Generally, the extrusion-based printing process for producing metal materials is a promising strategy because it has some advantages over traditional approaches for cost, efficiency, and simplicity.

Process Parameter Optimization of Extrusion-Based 3D Metal Printing Utilizing PW–LDPE–SA Binder System

PubMed Central

Ren, Luquan; Zhou, Xueli; Song, Zhengyi; Zhao, Che; Liu, Qingping; Xue, Jingze; Li, Xiujuan

2017-01-01

Recently, with a broadening range of available materials and alteration of feeding processes, several extrusion-based 3D printing processes for metal materials have been developed. An emerging process is applicable for the fabrication of metal parts into electronics and composites. In this paper, some critical parameters of extrusion-based 3D printing processes were optimized by a series of experiments with a melting extrusion printer. The raw materials were copper powder and a thermoplastic organic binder system and the system included paraffin wax, low density polyethylene, and stearic acid (PW–LDPE–SA). The homogeneity and rheological behaviour of the raw materials, the strength of the green samples, and the hardness of the sintered samples were investigated. Moreover, the printing and sintering parameters were optimized with an orthogonal design method. The influence factors in regard to the ultimate tensile strength of the green samples can be described as follows: infill degree > raster angle > layer thickness. As for the sintering process, the major factor on hardness is sintering temperature, followed by holding time and heating rate. The highest hardness of the sintered samples was very close to the average hardness of commercially pure copper material. Generally, the extrusion-based printing process for producing metal materials is a promising strategy because it has some advantages over traditional approaches for cost, efficiency, and simplicity. PMID:28772665

Optimization of Extrusion Process of Directly Expanded Snacks Based on Potato Starch in a Single Step for the Formation of Type IV Resistant Starch.

PubMed

Calvo-López, Amira Daniela; Martínez-Bustos, Fernando

2017-09-01

Resistant starch type IV (RSIV) can be produced by chemical modifications (etherized or esterified) such as conversion, substitution, or cross-linking, which can prevent its digestion by blocking enzyme access and forming atypical linkages. In this research, the effects of barrel temperature (145.86-174.14 °C), the screw speed (42.93-57.07 Hz) and derivatization (esterification) in the formation of RSIV content of directly expanded snacks (second generation snacks) were studied. Potato starch was chemically modified by phosphorylation and succinylation, and expanded by using the extrusion cooking process. Snacks with phosphorylated starch showed expansion index from 2.57 to 3.23, bulk density from 306.19 to 479.00 kg/m 3 and RSIV from 43.27 to 55.81%. Snacks with succinylated starch had expansion index from 3.52 to 3.82, bulk density from 99.85 to 134.51 kg/m 3 and RSIV from 23.17 to 35.01%. The results found in this work showed that it is possible to manufacture extruded directly expanded snacks (second-generation snacks) such as a ready-to-eat (RTE) with good physicochemical properties and without substantial loss of extrusion functionality, which could bring a healthy benefit due to the presence of RSIV.

Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing.

PubMed

Khanal, R C; Howard, L R; Prior, R L

2009-08-01

Grape juice processing by-products, grape seed and pomace are a rich source of procyanidins, compounds that may afford protection against chronic disease. This study was undertaken to identify optimal extrusion conditions to enhance the contents of monomers and dimers at the expense of large molecular weight procyanidin oligomers and polymers in grape seed and pomace. Extrusion variables, temperature (160, 170, and 180 degrees C in grape seed, and 160, 170, 180, and 190 degrees C in pomace) and screw speed (100, 150, and 200 rpm in both) were tested using mixtures of grape seed as well as pomace with decorticated white sorghum flour at a ratio of 30 : 70 and moisture content of 45%. Samples of grape seed and pomace were analyzed for procyanidin composition before and after extrusion, and total anthocyanins were determined in pomace. Additionally, chromatograms from diol and normal phase high-performance liquid chromatography were compared for the separation of procyanidins. Extrusion of both grape by-products increased the biologically important monomer and dimers considerably across all temperature and screw speeds. Highest monomer content resulted when extruded at a temperature of 170 degrees C and screw speed of 200 rpm, which were 120% and 80% higher than the unextruded grape seed and pomace, respectively. Increases in monomer and dimer contents were apparently the result of reduced polymer contents, which declined by 27% to 54%, or enhanced extraction facilitated by disruption of the food matrix during extrusion. Extrusion processing reduced total anthocyanins in pomace by 18% to 53%. Extrusion processing can be used to increase procyanidin monomer and dimer contents in grape seed and pomace. Procyanidins in grape by-products have many health benefits, but most are present as large molecular weight compounds, which are poorly absorbed. Extrusion processing appears to be a promising technology to increase levels of the bioactive low molecular weight

One-step continuous extrusion process for the manufacturing of solid dispersions.

PubMed

Maniruzzaman, M; Nair, A; Scoutaris, N; Bradley, Michael S A; Snowden, M J; Douroumis, D

2015-12-30

The purpose of this study was to evaluate the performance of synthetic magnesium aluminometasilicate (MAS) as a novel inorganic carrier in hot melt extrusion (HME) processing of indomethacin (IND) for the development of solid dispersions. A continuous extrusion process at various IND/excipient blend ratios (20%, 30% and 40%) was performed using a twin-screw extruder. Physicochemical characterization carried out by SEM, DSC, and XRPD demonstrated the presence of IND in amorphous nature within the porous network of the inorganic material for all extruded formulations. Further, AFM and FTIR studies revealed a single-phase amorphous system and intermolecular H-bonding formation. The IND/MAS extrudates showed enhanced INM dissolution rates within 100% been released within 1h. Stability studies under accelerated conditions (40°C, RH 75%) showed that MAS retained the physical stability of the amorphous solid dispersions even at high drug loadings for 12 months. Copyright © 2015 Elsevier B.V. All rights reserved.

Optimized manufacture of nuclear fuel cladding tubes by FEA of hot extrusion and cold pilgering processes

NASA Astrophysics Data System (ADS)

Gaillac, Alexis; Ly, Céline

2018-05-01

Within the forming route of Zirconium alloy cladding tubes, hot extrusion is used to deform the forged billets into tube hollows, which are then cold rolled to produce the final tubes with the suitable properties for in-reactor use. The hot extrusion goals are to give the appropriate geometry for cold pilgering, without creating surface defects and microstructural heterogeneities which are detrimental for subsequent rolling. In order to ensure a good quality of the tube hollows, hot extrusion parameters have to be carefully chosen. For this purpose, finite element models are used in addition to experimental tests. These models can take into account the thermo-mechanical coupling conditions obtained in the tube and the tools during extrusion, and provide a good prediction of the extrusion load and the thermo-mechanical history of the extruded product. This last result can be used to calculate the fragmentation of the microstructure in the die and the meta-dynamic recrystallization after extrusion. To further optimize the manufacturing route, a numerical model of the cold pilgering process is also applied, taking into account the complex geometry of the tools and the pseudo-steady state rolling sequence of this incremental forming process. The strain and stress history of the tube during rolling can then be used to assess the damage risk thanks to the use of ductile damage models. Once validated vs. experimental data, both numerical models were used to optimize the manufacturing route and the quality of zirconium cladding tubes. This goal was achieved by selecting hot extrusion parameters giving better recrystallized microstructure that improves the subsequent formability. Cold pilgering parameters were also optimized in order to reduce the potential ductile damage in the cold rolled tubes.

Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage.

PubMed

Shakila, R Jeya; Raj, B Edwin; Felix, N

2012-06-01

Fish curry, a traditional Indian dish was prepared from farmed fish Cobia (Rachycentron canadum), packaged by two different cook-chill processes namely, sous vide cook chilled and hot filled technology and held at 2 °C. Biochemical composition revealed that fish curry contained 5% protein and 6% fat. Omega-3 fatty acids, eicosapentaenoic acid (EPA) retained 55.44% while docosahexaenoic acid (DHA) retained 29% during cook-chilling process. The major fatty acids in fish curry were C18:2, C12:0, C16:0 and C18:1. Shelf-life of sous vide cook chilled and hot filled technology processed fish curry were 8 and 12 weeks, respectively. Total bacterial counts were detected after 4 weeks and 12 weeks in sous vide cook chilled and hot filled technology processes, respectively. Total staphylococci were detected in sous vide cook chilled and hot filled technology processed cobia fish curry after 4 and 12 weeks, respectively. Total bacilli, anaerobic sulfite reducing clostridia, Salmonella, and lactic acid bacteria were absent. Hot filled technology process was more efficient and could be applied for chilled fish curry preservation for 12 weeks without any safety problems.

Effect of extrusion processing on the microstructure, mechanical properties, biocorrosion properties and antibacterial properties of Ti-Cu sintered alloys.

PubMed

Zhang, Erlin; Li, Shengyi; Ren, Jing; Zhang, Lan; Han, Yong

2016-12-01

Ti-Cu sintered alloys, Ti-Cu(S) alloy, have exhibited good anticorrosion resistance and strong antibacterial properties, but low ductility in previous study. In this paper, Ti-Cu(S) alloys were subjected to extrusion processing in order to improve the comprehensive property. The phase constitute, microstructure, mechanical property, biocorrosion property and antibacterial activity of the extruded alloys, Ti-Cu(E), were investigated in comparison with Ti-Cu(S) by X-ray diffraction (XRD), optical microscopy (OM), scanning electronic microscopy (SEM) with energy disperse spectroscopy (EDS), mechanical testing, electrochemical testing and plate-count method in order to reveal the effect of the extrusion process. XRD, OM and SEM results showed that the extrusion process did not change the phase constitute but refined the grain size and Ti2Cu particle significantly. Ti-Cu(E) alloys exhibited higher hardness and compressive yield strength than Ti-Cu(S) alloys due to the fine grain and Ti2Cu particles. With the consideration of the total compressive strain, it was suggested that the extrusion process could improve the ductility of Ti-Cu alloy(S) alloys. Electrochemical results have indicated that the extrusion process improved the corrosion resistance of Ti-Cu(S) alloys. Plate-count method displayed that both Ti-Cu(S) and Ti-Cu(E) exhibited strong antibacterial activity (>99%) against S. aureus. All these results demonstrated that hot forming processing, such as the extrusion in this study, refined the microstructure and densified the alloy, in turn improved the ductility and strength as well as anticorrosion properties without reduction in antibacterial properties. Copyright © 2016 Elsevier B.V. All rights reserved.

Microstructure characterization of LAE442 magnesium alloy processed by extrusion and ECAP

DOE Office of Scientific and Technical Information (OSTI.GOV)

Minárik, Peter; Král, Robert; Pešička, Josef

2016-02-15

The magnesium alloy LAE442 was processed by extrusion and equal channel angular pressing (ECAP) to achieve ultrafine grained microstructure. Detailed characterization of the microstructure was performed by scanning electron microscope, electron back scattered diffraction (EBSD) and transmission electron microscope. The initial, as-cast, microstructure consisted of large grains of ~ 1 mm. The grain refinement due to the processing by severe plastic deformation led to a decrease of the average grain size to ~ 1.7 μm after the final step of ECAP. A detailed characterization of secondary phases showed the precipitation of Al{sub 11}RE{sub 3}, Al{sub 2}Ca and Al{sub 10}RE{sub 2}Mn{submore » 7} intermetallic phases. X-ray diffraction measurements proved that Li is dissolved within the magnesium matrix in the as-cast condition. Newly formed Al{sub 3}Li phase was observed after ECAP. The texture formation due to the extrusion and ECAP was different from that in the other magnesium alloys due to the activation of non-basal slip systems as a result of the decrease of the c/a ratio. - Highlights: • Combined extrusion and equal channel angular pressing results in significant grain refinement by factor 1000 approximately. • Al{sub 11}RE{sub 3}, Al{sub 2}Ca and Al{sub 10}RE{sub 2}Mn{sub 7} secondary phases are present in the as-cast material while Li was dissolved in the Mg matrix. • Extrusion and ECAP have no effect on the composition of the secondary phases but they influence strongly their distribution. • Texture evolution is affected by decrease of c/a ratio due to the presence of Li and resulting activation of non-basal slip.« less

Meltlets(®) of soy isoflavones: process optimization and the effect of extrusion spheronization process parameters on antioxidant activity.

PubMed

Deshmukh, Ketkee; Amin, Purnima

2013-07-01

In the current research work an attempt was made to develop "Melt in mouth pellets" (Meltlets(®)) containing 40% herbal extract of soy isoflavones that served to provide antioxidants activity in menopausal women. The process of extrusion-spheronization was optimized for extruder speed, extruder screen size, spheronization speed, and time. While doing so the herbal extract incorporated in the pellet matrix was subjected to various processing conditions such as the effect of the presence of other excipients, mixing or kneading to prepare wet mass, heat generated during the process of extrusion, spheronization, and drying. Thus, the work further investigates the effect of these processing parameters on the antioxidant activity of the soy isoflavone herbal extract incorporated in the formula. Thereby, the antioxidant activity of the soya bean herbal extract, Meltlets(®) and of the placebo pellets was evaluated using DPPH free radical scavenging assay and total reduction capacity.

No-Cook Process for Ethanol Production Using Indian Broken Rice and Pearl Millet

PubMed Central

Gohel, Vipul; Duan, Gang

2012-01-01

No-cook process using granular starch hydrolyzing enzyme (GSHE) was evaluated for Indian broken rice and pearl millet. One-factor-at-a-time optimization method was used in ethanol production to identify optimum concentration of GSHE, under yeast fermentation conditions using broken rice and pearl millet as fermentation feedstocks. An acid fungal protease at a concentration of 0.2 kg per metric ton of grain was used along with various dosages of GSHE under yeast fermentation conditions to degrade the grain proteins into free amino nitrogen for yeast growth. To measure the efficacy of GSHE to hydrolyze no-cook broken rice and pearl millet, the chemical composition, fermentation efficiency, and ethanol recovery were determined. In both feedstocks, fermentation efficiency and ethanol recovery obtained through single-step no-cook process were higher than conventional multistep high-temperature process, currently considered the ideal industrial process. Furthermore, the no-cook process can directly impact energy consumption through steam saving and reducing the water cooling capacity needs, compared to conventional high-temperature process. PMID:22518148

Scaled-Up Fabrication of Thin-Walled ZK60 Tubing using Shear Assisted Processing and Extrusion (ShAPE)

DOE Office of Scientific and Technical Information (OSTI.GOV)

Whalen, Scott A.; Joshi, Vineet V.; Overman, Nicole R.

Shear Assisted Processing and Extrusion (ShAPE) has been scaled-up and applied to direct extrusion of thin-walled magnesium tubing. Using ShAPE, billets of ZK60A-T5 were directly extruded into round tubes having an outer diameter of 50.8 mm and wall thickness of 1.52 mm. The severe shearing conditions inherent to ShAPE resulted in microstructural refinement with an average grain size of 3.8μm measured at the midpoint of the tube wall. Tensile testing per ATSM E-8 on specimens oriented parallel to the extrusion direction gave an ultimate tensile strength of 254.4 MPa and elongation of 20.1%. Specimens tested perpendicular to the extrusion directionmore » had an ultimate tensile strength of 297.2 MPa and elongation of 25.0%. Due to material flow effects resulting from the simultaneous linear and rotational shear intrinsic to ShAPE, ram force and electrical power consumption during extrusion were just 40 kN and 11.5 kW respectively. This represents a significant reduction in ram force and power consumption compared to conventional extrusion. As such, there is potential for ShAPE to offer a scalable, lower cost extrusion option with potentially improved bulk mechanical properties.« less

The effects of polymer carrier, hot melt extrusion process and downstream processing parameters on the moisture sorption properties of amorphous solid dispersions.

PubMed

Feng, Xin; Vo, Anh; Patil, Hemlata; Tiwari, Roshan V; Alshetaili, Abdullah S; Pimparade, Manjeet B; Repka, Michael A

2016-05-01

The aim of this study was to evaluate the effect of polymer carrier, hot melt extrusion and downstream processing parameters on the water uptake properties of amorphous solid dispersions. Three polymers and a model drug were used to prepare amorphous solid dispersions utilizing the hot melt extrusion technology. The sorption-desorption isotherms of solid dispersions and their physical mixtures were measured by the dynamic vapour sorption system, and the effects of polymer hydrophobicity, hygroscopicity, molecular weight and the hot melt extrusion process were investigated. Fourier transform infrared (FTIR) imaging was performed to understand the phase separation driven by the moisture. Solid dispersions with polymeric carriers with lower hydrophilicity, hygroscopicity and higher molecular weight could sorb less moisture under the high relative humidity (RH) conditions. The water uptake ability of polymer-drug solid dispersion systems were decreased compared with the physical mixture after hot melt extrusion, which might be due to the decreased surface area and porosity. The FTIR imaging indicated that the homogeneity of the drug molecularly dispersed within the polymer matrix was changed after exposure to high RH. Understanding the effect of formulation and processing on the moisture sorption properties of solid dispersions is essential for the development of drug products with desired physical and chemical stability. © 2015 Royal Pharmaceutical Society.

Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology.

PubMed

Escalante-Aburto, Anayansi; Ramírez-Wong, Benjamín; Torres-Chávez, Patricia Isabel; López-Cervantes, Jaime; Figueroa-Cárdenas, Juan de Dios; Barrón-Hoyos, Jesús Manuel; Morales-Rosas, Ignacio; Ponce-García, Néstor; Gutiérrez-Dorado, Roberto

2014-12-15

Extrusion is an alternative technology for the production of nixtamalized products. The aim of this study was to obtain an expanded nixtamalized snack with whole blue corn and using the extrusion process, to preserve the highest possible total anthocyanin content, intense blue/purple coloration (color b) and the highest expansion index. A central composite experimental design was used. The extrusion process factors were: feed moisture (FM, 15%-23%), calcium hydroxide concentration (CHC, 0%-0.25%) and final extruder temperature (T, 110-150 °C). The chemical and physical properties evaluated in the extrudates were moisture content (MC, %), total anthocyanins (TA, mg·kg(-1)), pH, color (L, a, b) and expansion index (EI). ANOVA and surface response methodology were applied to evaluate the effects of the extrusion factors. FM and T significantly affected the response variables. An optimization step was performed by overlaying three contour plots to predict the best combination region. The extrudates were obtained under the following optimum factors: FM (%) = 16.94, CHC (%) = 0.095 and T (°C) = 141.89. The predicted extrusion processing factors were highly accurate, yielding an expanded nixtamalized snack with 158.87 mg·kg(-1) TA (estimated: 160 mg·kg(-1)), an EI of 3.19 (estimated: 2.66), and color parameter b of -0.44 (estimated: 0.10).

Microstructure development and texture evolution of aluminum multi-port extrusion tube during the porthole die extrusion

DOE Office of Scientific and Technical Information (OSTI.GOV)

Fan, X.H.

Aluminum multi-port extrusion tube is processed by the porthole die extrusion and the internal tube walls are welded through the solid state metallurgical bonding. In order to observe the development of grains and their orientations under severe plastic deformation and solid state welding, the extrusion butt together with the die is quenched immediately after extrusion to preserve the grain structure in the processing. The forming histories of selected material points are obtained by analyzing the optical microscopy graph. The evolution of the microstructure along the forming path is characterized by electro backscattered diffraction. It is found that geometrical dynamic recrystallizationmore » happens in the process. Grains are elongated, scattered at the transition zone and shear intensive zone, and then pinched off when they are pushed out from the die orifice. The shear-type orientations are predominant at the surface layer on the longitudinal section of the tube web and have penetrated into the intermediate layer. The rolling-type orientations are formed at the central layer. Texture gradient through the thickness of the tube web is observed. And cube orientated grains are found at the seam weld region. - Highlights: •Microstructure of extrusion butt is preserved after the micro scale porthole die extrusion. •Grain morphology history along forming path is investigated. •Texture evolutions on three material flows are present. •Texture gradient exists on the longitudinal section of the internal wall of profile. •Rolling-type and cube textures are found at the solid state welding region.« less

Examining the Effect of the Die Angle on Tool Load and Wear in the Extrusion Process

NASA Astrophysics Data System (ADS)

Nowotyńska, Irena; Kut, Stanisław

2014-04-01

The tool durability is a crucial factor in each manufacturing process, and this also includes the extrusion process. Striving to achieve the higher product quality should be accompanied by a long-term tool life and production cost reduction. This article presents the comparative research of load and wear of die at various angles of working cone during the concurrent extrusion. The numerical calculations of a tool load during the concurrent extrusion were performed using the MSC MARC software using the finite element method (FEM). Archard model was used to determine and compare die wear. This model was implemented in the software using the FEM. The examined tool deformations and stress distribution were determined based on the performed analyses. The die wear depth at various working cone angles was determined. Properly shaped die has an effect on the extruded material properties, but also controls loads, elastic deformation, and the tool life.

Zr Extrusion – Direct Input for Models & Validation

DOE Office of Scientific and Technical Information (OSTI.GOV)

Cerreta, Ellen Kathleen

As we examine differences in the high strain rate, high strain tensile response of high purity, highly textured Zr as a function of loading direction, temperature and extrusion velocity with primarily post mortem characterization techniques, we have also developed a technique for characterizing the in-situ extrusion process. This particular measurement is useful for partitioning energy of the system during the extrusion process: friction, kinetic energy, and temperature

Osmotic mechanism of the loop extrusion process

NASA Astrophysics Data System (ADS)

Yamamoto, Tetsuya; Schiessel, Helmut

2017-09-01

The loop extrusion theory assumes that protein factors, such as cohesin rings, act as molecular motors that extrude chromatin loops. However, recent single molecule experiments have shown that cohesin does not show motor activity. To predict the physical mechanism involved in loop extrusion, we here theoretically analyze the dynamics of cohesin rings on a loop, where a cohesin loader is in the middle and unloaders at the ends. Cohesin monomers bind to the loader rather frequently and cohesin dimers bind to this site only occasionally. Our theory predicts that a cohesin dimer extrudes loops by the osmotic pressure of cohesin monomers on the chromatin fiber between the two connected rings. With this mechanism, the frequency of the interactions between chromatin segments depends on the loading and unloading rates of dimers at the corresponding sites.

Homogenization and texture development in rapidly solidified AZ91E consolidated by Shear Assisted Processing and Extrusion (ShAPE)

DOE Office of Scientific and Technical Information (OSTI.GOV)

Overman, N. R.; Whalen, S. A.; Bowden, M. E.

Shear Assisted Processing and Extrusion (ShAPE) -a novel processing route that combines high shear and extrusion conditions- was evaluated as a processing method to densify melt spun magnesium alloy (AZ91E) flake materials. This study illustrates the microstructural regimes and transitions in crystallographic texture that occur as a result of applying simultaneous linear and rotational shear during extrusion. Characterization of the flake precursor and extruded tube was performed using scanning and transmission electron microscopy, x-ray diffraction and microindentation techniques. Results show a unique transition in the orientation of basal texture development. Despite the high temperatures involved during processing, uniform grain refinementmore » and material homogenization are observed. These results forecast the ability to implement the ShAPE processing approach for a broader range of materials with novel microstructures and high performance.« less

LINER FOR EXTRUSION BILLET CONTAINERS

DTIC Science & Technology

Rokide-process alumina and zirconia coatings and a Udimet 700 superalloy liner were evaluated by extrusion of 3 1/2-in. billets of Inconel 713C...One coating did with stand extrusion at 3450 F without apparent wear. The Udimet 700 liner did not show wear at 2000 F, but did react with the TZM

Analysis of Solid State Bonding in the Extrusion Process of Magnesium Alloys --Numerical Prediction and Experimental Verification

NASA Astrophysics Data System (ADS)

Alharthi, Nabeel H.

The automotive industry developments focused on increasing fuel efficiency are accomplished by weight reduction of vehicles, which consequently results in less negative environmental impact. Usage of low density materials such as Magnesium alloys is an approach to replace heavier structural components. One of the challenges in deformation processing of Magnesium is its low formability attributed to the hexagonal close packed (hcp) crystal structure. The extrusion process is one of the most promising forming processes for Magnesium because it applies a hydrostatic compression state of stress during deformation resulting in improved workability. Many researchers have attempted to fully understand solid state bonding during deformation in different structural materials such as Aluminum, Copper and other metals and alloys. There is a lack of sufficient understanding of the extrusion welding in these materials as well as very limited knowledge on this subject for hollow profiles made from Magnesium alloys. The weld integrity and the characteristic of the welding microstructure are generally unknown. In this dissertation three related research projects are investigated by using different tools such as microstructure characterization, mechanical testing, thermo-mechanical physical simulation and finite element numerical modeling. Project 1: Microstructure characterization supported by mechanical testing of the extrusion welding regions in Magnesium alloy AM30 extrudate. The microstructure characterization was conducted using Light Optical Microscopy (LOM), in addition to LOM the electron backscattered diffraction (EBSD) technique was implemented to characterize in depth the deformed and welded microstructure. Project 2: Finite element numerical simulation of AM30 extrudate to model different process parameters and their influence on localized state variables such as strain, strain rate, temperature and normal pressure within the weld zone. Project 3: Physical simulation

Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains-based snacks.

PubMed

Singha, Poonam; Muthukumarappan, Kasiviswanathan; Krishnan, Padmanaban

2018-01-01

A combination of different levels of distillers dried grains processed for food application (FDDG), garbanzo flour and corn grits were chosen as a source of high-protein and high-fiber extruded snacks. A four-factor central composite rotatable design was adopted to study the effect of FDDG level, moisture content of blends, extrusion temperature, and screw speed on the apparent viscosity, mass flow rate or MFR, torque, and specific mechanical energy or SME during the extrusion process. With increase in the extrusion temperature from 100 to 140°C, apparent viscosity, specific mechanical energy, and torque value decreased. Increase in FDDG level resulted in increase in apparent viscosity, SME and torque. FDDG had no significant effect (p > .5) on mass flow rate. SME also increased with increase in the screw speed which could be due to the higher shear rates at higher screw speeds. Screw speed and moisture content had significant negative effect ( p  <   .05) on the torque. The apparent viscosity of dough inside the extruder and the system parameters were affected by the processing conditions. This study will be useful for control of extrusion process of blends containing these ingredients for the development of high-protein high-fiber extruded snacks.

Rendering plant emissions of volatile organic compounds during sterilization and cooking processes.

PubMed

Bhatti, Z A; Maqbool, F; Langenhove, H V

2014-01-01

The rendering process emits odorous volatile compounds in the atmosphere; if these volatile organic compounds (VOCs) are not handled properly they can cause a serious environmental problem. During this process not all emitted compounds are odorous and hazardous but some of them have been found associated with health problems. Samples were collected in the plastic bags from the Arnout rendering plant. In this study, VOCs emission from two different processes (cooking and sterilization) was compared. For the analysis of various emitted compounds, gas chromatograph and mass spectrophotometer were used. A sterilization process was added in the rendering plant to inactivate the prion protein from meat bone meal prepared during the rendering process. The identification of mass spectrum was performed by using a mass spectral database system. The most odorous classes of compounds identified were aliphatic hydrocarbons (HCs) (29.24%), furans (28.74%), aromatic HCs (18.32%), most important sulphur-containing compounds (12.15%), aldehyde (10.91%) and ketones (0.60%). Emissions released during cooking and sterilization were 32.73 x 10(2) and 36.85 x 10(2) mg m(-3), respectively. In this study, it was observed that after the addition of the sterilization process VOCs' emissions were increased. A total of 87 mg m(-3) dimethyl disulphide (DMS) was detected only during the cooking process, whereas dimethly trisulphide (DMTS) was detected in both cooking (300 mg m(-3)) and sterilization (301 mg m(-3)) processes. About 11 mg m3 of DMS was detected during the cooking process, which was a small concentration compared with 299 mg m(-3) found during the sterilization process. At high temperature and pressure, DMTS and DMS were released more than any other sulphur-containing compounds. A condenser was applied to control the combined emission and it was successful in the reduction of VOCs to 22.83 x 10(2) mg m(-3) (67% reduction).

Solid state recycling of aluminium alloys via a porthole die hot extrusion process: Scaling up to production

NASA Astrophysics Data System (ADS)

Paraskevas, Dimos; Kellens, Karel; Deng, Yelin; Dewulf, Wim; Kampen, Carlos; Duflou, Joost R.

2017-10-01

Whereas industrial symbiosis has led to increased energy and resource efficiency in process industries, this concept has not yet been applied in discrete product manufacturing. Metal scrap is first conventionally recycled, for which substantial energy and resource efficiency losses have been reported. Recent research has however proven the feasibility of `meltless' recycling of light metal scrap, yielding a first glimpse of potential industrial symbiosis. Various solid state recycling techniques (such as recycling via hot extrusion or Spark Plasma Sintering) have been proposed for scrap consolidation directly into bulk products or semis by physical disruption and dispersion of the oxide surface film by imposing significant plastic and shear strain. Solid State Recycling (SSR) methods can omit substantial material losses as they bypass the metallurgical recycling step. In this context the case of direct production of bulk aluminium profiles via hot extrusion at industrial scale is demonstrated within this paper. The extrusion tests were performed directly into the production line, highlighting the scaling up potentials and the industrial relevance of this research. A significant amount of machining chips were collected, chemically cleaned and cold compacted into chip based billets with ˜80% relative density. Afterwards the scrap consolidation was achieved by imposing significant plastic and shear deformation into the material during hot extrusion through a modified 2-porthole extrusion die-set. The production process sequence along with microstructural investigations and mechanical properties comparison of the cast based profile used as reference versus the chip based profile are presented.

Influence of macromolecular architecture on necking in polymer extrusion film casting process

DOE Office of Scientific and Technical Information (OSTI.GOV)

Pol, Harshawardhan; Banik, Sourya; Azad, Lal Busher

2015-05-22

Extrusion film casting (EFC) is an important polymer processing technique that is used to produce several thousand tons of polymer films/coatings on an industrial scale. In this research, we are interested in understanding quantitatively how macromolecular chain architecture (for example long chain branching (LCB) or molecular weight distribution (MWD or PDI)) influences the necking and thickness distribution of extrusion cast films. We have used different polymer resins of linear and branched molecular architecture to produce extrusion cast films under controlled experimental conditions. The necking profiles of the films were imaged and the velocity profiles during EFC were monitored using particlemore » tracking velocimetry (PTV) technique. Additionally, the temperature profiles were captured using an IR thermography and thickness profiles were calculated. The experimental results are compared with predictions of one-dimensional flow model of Silagy et al{sup 1} wherein the polymer resin rheology is modeled using molecular constitutive equations such as the Rolie-Poly (RP) and extended Pom Pom (XPP). We demonstrate that the 1-D flow model containing the molecular constitutive equations provides new insights into the role of macromolecular chain architecture on film necking.{sup 1}D. Silagy, Y. Demay, and J-F. Agassant, Polym. Eng. Sci., 36, 2614 (1996)« less

Dynamic recrystallization and texture evolution of Mg–Y–Zn alloy during hot extrusion process

DOE Office of Scientific and Technical Information (OSTI.GOV)

Tong, L.B.; Li, X.; Guangzhou Research Institute of Non-ferrous Metals, Guangzhou 510651

2014-06-01

The microstructure and texture evolution of Mg{sub 98.5}Y{sub 1}Zn{sub 0.5} and Mg{sub 92.5}Y{sub 5}Zn{sub 2.5} (atomic percent) alloys during hot extrusion were systematically investigated. The coarse LPSO phases with higher volume fraction (∼ 57%) suppressed the twinning generation in the initial stage of extrusion, and accelerated the dynamic recrystallization through the particle deformation zones. Therefore, the volume fraction of DRXed grains in as-extruded Mg{sub 92.5}Y{sub 5}Zn{sub 2.5} alloy was much higher than that of Mg{sub 98.5}Y{sub 1}Zn{sub 0.5} alloy. The intensive recrystallization process resulted in the conventional basal texture weakening, although the texture evolution was mainly dominated by flow behavior.more » The dynamic recrystallization behavior in Mg{sub 92.5}Y{sub 5}Zn{sub 2.5} alloy restricted the formation of deformation texture, and thus the more random texture was observed during the whole extrusion process. - Highlights: • The densely coarse LPSO phases suppressed the twinning deformation. • Coarse LPSO phases induced the particle stimulated nucleation effect. • Dynamic recrystallization resulted in the basal texture weakening effect.« less

Cooking processes increase bioactive compounds in organic and conventional green beans.

PubMed

Lima, Giuseppina Pace Pereira; Costa, Sergio Marques; Monaco, Kamila de Almeida; Uliana, Maira Rodrigues; Fernandez, Roberto Morato; Correa, Camila Renata; Vianello, Fabio; Cisneros-Zevallos, Luis; Minatel, Igor Otavio

2017-12-01

The influence of cooking methods on chlorophyl, carotenoids, polyamines, polyphenols contents and antioxidant capacity were analyzed in organic and conventional green beans. The initial raw material had a higher content of chlorophyl and total phenolics in conventional green beans, whereas organic cultive favored flavonoid content and antioxidant capacity. Polyamines and carotenoids were similar for the two crop systems. After the cooking process, carotenoids (β-carotene, lutein and zeaxanthin) increased. Microwave heating favored the enhancement of some polar compounds, whereas pressure cooking favored carotenoids. When we used the estimation of the radical scavenging activity by electron spin resonance (ESR) spectroscopy, a reduction of the DPPH radical signal in the presence of green bean extracts was observed, regardless of the mode of cultivation. The highest reduction of the ESR signal ocurred for microwave cooking in organic and conventional green beans, indicating a higher availability of antioxidants with this type of heat treatment.

Present Situation of the Anti-Fatigue Processing of High-Strength Steel Internal Thread Based on Cold Extrusion Technology: A Review

NASA Astrophysics Data System (ADS)

Miao, Hong; Jiang, Cheng; Liu, Sixing; Zhang, Shanwen; Zhang, Yanjun

2017-03-01

The adoption of cold-extrusion forming for internal thread net forming becomes an important component of anti-fatigue processing with the development of internal thread processing towards high performance, low cost and low energy consumption. It has vast application foreground in the field of aviation, spaceflight, high speed train and etc. The internal thread processing and anti-fatigue manufacture technology are summarized. In terms of the perspective of processing quality and fatigue serving life, the advantages and disadvantages of the processing methods from are compared. The internal thread cold-extrusion processing technology is investigated for the purpose of improving the anti-fatigue serving life of internal thread. The superiorities of the plastic deformation law and surface integrity of the metal layer in the course of cold extrusion for improving its stability and economy are summed up. The proposed research forecasts the development tendency of the internal thread anti-fatigue manufacturing technology.

Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing.

PubMed

Aluwi, Nicole A; Gu, Bon-Jae; Dhumal, Gaurav S; Medina-Meza, Ilce G; Murphy, Kevin M; Ganjyal, Girish M

2016-12-01

Extrusion of 2 quinoa varieties, Cherry Vanilla and Black (scarified and unscarified) and a mixed quinoa variety, Bolivian Royal (scarified and degermed) were studied for their extrusion characteristics. A corotating twin-screw extruder with a 3 mm round die was used. Feed moisture contents of 15%, 20%, and 25% (wet basis) were studied. The extruder barrel temperature was kept constant at 140 °C and screw speeds were varied from 100, 150, and 200 revolutions per minutes. Process responses (specific mechanical energy, back pressure, and torque) and product responses (expansion ratio, unit density, and water absorption index/water solubility index) were evaluated. The degermed Bolivian Royal showed the highest expansion in comparison to all other varieties, attributed to its significantly low levels of fat, fiber, and protein. The scarified Cherry Vanilla resulted in the lowest expansion ratio. This was attributed to the increase in the protein content from the removal of the outer layer. The results indicate that all the varieties performed differently in the extrusion process due to their modification processes as well as the individual variety characteristics. © 2016 Institute of Food Technologists®.

[Food prices in Brazil: prefer cooking to ultra-processed foods].

PubMed

Claro, Rafael Moreira; Maia, Emanuella Gomes; Costa, Bruna Vieira de Lima; Diniz, Danielle Pereira

2016-08-29

This study aims to describe the prices of food groups consumed in Brazil considering the nature, extent, and purpose of their processing. Data were obtained from the Brazilian Household Budget Survey for 2008-2009. The mean prices of the groups (natural, cooking ingredients, processed, and ultra-processed) and their respective food subgroups were estimated for Brazil according to income, region, and area. Natural products and cooking ingredients showed lower prices per calorie when compared to the other groups, suggesting an economic advantage to preparing meals at home when compared to replacing them with ultra-processed foods. Families with the highest income paid the highest prices for their food, while families in the Northeast and North regions and rural areas paid the lowest. While fresh foods (meat, milk, fruit, and vegetables) tend to cost more than ultra-processed foods, dry grains (like rice and beans) are a more economical alternative for adopting healthy eating practices.

Pulp extrusion at ultra-high consistencies : selection of water soluble polymers for process optimization

Treesearch

C. Tim Scott

2002-01-01

Pulp extrusion at ultra-high consistencies (20% to 40% solids) is a new process developed at USDA Forest Service, Forest Products Laboratory (FPL) to convert recovered papers, wastepaper, and papermill residuals into solid sheets or profiles for compression molding. This process requires adding a water-soluble polymer (WSP) to alter the rheological properties of the...

Study of Microstructure and Mechanical Properties Effects on Workpiece Quality in Sheet Metal Extrusion Process

PubMed Central

Suriyapha, Chatkaew; Bubphachot, Bopit; Rittidech, Sampan

2015-01-01

Sheet metal extrusion is a metal forming process in which the movement of a punch penetrates a sheet metal surface and it flows through a die orifice; the extruded parts can be deflected to have an extrusion cavity and protrusion on the opposite side. Therefore, this process results in a narrow region of highly localized plastic deformation due to the formation and microstructure effect on the work piece. This research investigated the characteristics of the material-flow behavior during the formation and its effect on the microstructure of the extruded sheet metal using the finite element method (FEM). The actual parts and FEM simulation model were developed using a blank material made from AISI-1045 steel with a thickness of 5 mm; the material's behavior was determined subject to the punch penetration depths of 20%, 40%, 60%, and 80% of the sheet thickness. The results indicated the formation and microstructure effects on the sheet metal extrusion parts and defects. Namely, when increasing penetration, narrowing the die orifice the material flows through, the material was formed by extruding, and defects were visibility, and the microstructure of the material's grains' size was flat and very fine. Extrusion defects were not found in the control material flow. The region of highly localized plastic deformation affected the material gain and mechanical properties. The FEM simulation results agreed with the experimental results. Moreover, FEM could be investigated as a tool to decrease the cost and time in trial and error procedures. PMID:26229979

Topological defects in epithelia govern cell death and extrusion

NASA Astrophysics Data System (ADS)

Saw, Thuan Beng; Doostmohammadi, Amin; Nier, Vincent; Kocgozlu, Leyla; Thampi, Sumesh; Toyama, Yusuke; Marcq, Philippe; Lim, Chwee Teck; Yeomans, Julia M.; Ladoux, Benoit

2017-04-01

Epithelial tissues (epithelia) remove excess cells through extrusion, preventing the accumulation of unnecessary or pathological cells. The extrusion process can be triggered by apoptotic signalling, oncogenic transformation and overcrowding of cells. Despite the important linkage of cell extrusion to developmental, homeostatic and pathological processes such as cancer metastasis, its underlying mechanism and connections to the intrinsic mechanics of the epithelium are largely unexplored. We approach this problem by modelling the epithelium as an active nematic liquid crystal (that has a long range directional order), and comparing numerical simulations to strain rate and stress measurements within monolayers of MDCK (Madin Darby canine kidney) cells. Here we show that apoptotic cell extrusion is provoked by singularities in cell alignments in the form of comet-shaped topological defects. We find a universal correlation between extrusion sites and positions of nematic defects in the cell orientation field in different epithelium types. The results confirm the active nematic nature of epithelia, and demonstrate that defect-induced isotropic stresses are the primary precursors of mechanotransductive responses in cells, including YAP (Yes-associated protein) transcription factor activity, caspase-3-mediated cell death, and extrusions. Importantly, the defect-driven extrusion mechanism depends on intercellular junctions, because the weakening of cell-cell interactions in an α-catenin knockdown monolayer reduces the defect size and increases both the number of defects and extrusion rates, as is also predicted by our model. We further demonstrate the ability to control extrusion hotspots by geometrically inducing defects through microcontact printing of patterned monolayers. On the basis of these results, we propose a mechanism for apoptotic cell extrusion: spontaneously formed topological defects in epithelia govern cell fate. This will be important in predicting

Effect of different levels of rice bran processed by various techniques on performance of broiler chicks.

PubMed

Mujahid, A; Ul Haq, I; Asif, M; Hussain Gilani, A

2004-06-01

1. Rice bran processed by extrusion cooking, roasting or pelleting and treated with antioxidant was used in broiler starter and finisher diets at various concentrations up to 500 g/kg. 2. Extrusion cooking gave the best performance, followed by roasting, while non-significant differences were observed between raw and pelleted bran. 3. Increasing the amount of rice bran in broiler diets resulted in significantly negative effects on growth performance. Non-significant differences were observed in mortality and dressing percentage due to different processes and concentrations of rice bran in the diet. Organ weights were significantly higher on raw and pelleted rice bran as compared to extruded and roasted bran. Liver and heart weights significantly increased with increasing contents of rice bran above 200g/kg, while pancreas weight increased with an addition of rice bran. 4. Treating the rice bran with antioxidant up to 250ppm had non-significant effects on broiler performance.

Means of determining extrusion temperatures

DOEpatents

McDonald, Robert E.; Canonico, Domenic A.

1977-01-01

In an extrusion process comprising the steps of fabricating a metal billet, heating said billet for a predetermined time and at a selected temperature to increase its plasticity and then forcing said heated billet through a small orifice to produce a desired extruded object, the improvement comprising the steps of randomly inserting a plurality of small metallic thermal tabs at different cross sectional depths in said billet as a part of said fabricating step, and examining said extruded object at each thermal tab location for determining the crystal structure at each extruded thermal tab thus revealing the maximum temperature reached during extrusion in each respective tab location section of the extruded object, whereby the thermal profile of said extruded object during extrusion may be determined.

Saponin content and trypsin inhibitor activity in processed and cooked pigeon pea cultivars.

PubMed

Duhan, A; Khetarpaul, N; Bishnoi, S

2001-01-01

Four high-yielding varieties of pigeon pea namely UPAS-120, Manak, JCPL-151. ICPL-87 had considerable amounts of antinutrients i.e. saponins and trypsin inhibitors. Saponin content of these unprocessed cultivars ranged from 2164 to 3494 mg/100 g. There were significant varietal variations in trypsin inhibitor activity (1007-1082 TIU/g) of these pigeon pea cultivars. Some simple, inexpensive and easy-to-use domestic processing and cooking methods, namely, soaking (6, 12, 18 h), soaking (12 h)-dehulling, ordinary cooking, pressure cooking and germination (24, 36, 48 h) were found to be quite effective in lowering the level of saponins and trypsin inhibitors in all the pigeon pea cultivars. Pressure cooking of soaked and dehulled seeds lowered the content of saponins to a maximum extent (28 to 38%) followed by ordinary cooking of soaked and dehulled seeds (28 to 35%), soaked dehulled raw seeds (22 to 27%) and 48 h germinated seeds (15 to 19%). Loss of TIA was marginal due to soaking but ordinary as well as pressure cooking of unsoaked and soaked-dehulled pigeon pea seeds reduced the TIA drastically. Pressure cooking of pigeon pea seeds completely destroyed the TIA while it was reduced to the extent of 86-88% against the control in 48 h pigeon pea sprouts.

Modelling highly deformable metal extrusion using SPH

NASA Astrophysics Data System (ADS)

Prakash, Mahesh; Cleary, Paul W.

2015-05-01

Computational modelling is often used to reduce trial extrusions through accurate defect prediction. Traditionally, metal extrusion is modelled using mesh based finite element methods. However, large plastic deformations can lead to heavy re-meshing and numerical diffusion. Here we use the mesh-less smoothed particle hydrodynamics method since it allows simulation of large deformations without re-meshing and the tracking of history dependent properties such as plastic strain making it suitable for defect prediction. The variation in plastic strain and deformation for aluminium alloy in a cylindrical 3D geometry with extrusion ratio and die angle is evaluated. The extrusion process is found to have three distinct phases consisting of an initial sharp rise in extrusion force, a steady phase requiring constant force and terminating in a sharp decline in force as metal is completely extruded. Deformation and plastic strain increased significantly with extrusion ratio but only moderately with die angle. Extrusion force increased by 150 % as the extrusion ratio increased from 2:1 to 4:1 but had only a marginal change with die angle. A low strain zone in the centre of the extruded product was found to be a function of extrusion ratio but was persistent and did not vary with die angle. Simulation of a complex 3D building industry component showed large variations in plastic strain along the length of the product at two scales. These were due to change in metal behaviour as extrusion progressed from phase 1 to phase 2. A stagnation zone at the back of the die was predicted that could lead to the "funnel" or "pipe" defect.

Microstructure evolution and mechanical properties of nano-SiCp/AZ91 composite processed by extrusion and equal channel angular pressing (ECAP)

DOE Office of Scientific and Technical Information (OSTI.GOV)

Qiao, X.G.; Ying, T.

Nano-SiCp/AZ91 magnesium matrix composite was fabricated by stir casting. The as-cast ingots were extruded at 350 °C, then processed by equal channel angular pressing (ECAP) at various temperatures (250 °C, 300 °C and 350 °C). Grains are significantly refined after the extrusion and the ECAP. A basal fibre texture was detected by neutron diffraction after the extrusion, which inclines about 45° to the extrusion direction (ED) after the ECAP. Nano-scaled SiC particles agglomerate in the as-cast composite. After the extrusion, the agglomeration tends to form continuous or discontinuous strips along the extrusion direction. By application of the ECAP, the agglomeratedmore » SiC particles are partly dispersed and the strips formed during the extrusion tend to be thinner and broken with the increasing pass number. The yield tensile strength (YTS) and the ultimate tensile strength (UTS) of the composite are dramatically increased after the extrusion. ECAP for one pass at various temperatures further increases the strength, however, the YTS decreases with the increasing ECAP temperature and the pass number. The Orowan equations predict the maximum YTS of the composite may be up to 400 MPa providing SiC particles are homogenously distributed in the matrix. - Highlights: •Nano-scaled SiC particles were successfully added into AZ91 by stirring casting. •Agglomeration of nano-particles were improved by extrusion and ECAP. •Yield strength of the composite is 328 MPa after one pass of ECAP. •Further ECAP process with optimized parameters may fully disperse nano-particles. •Yield strength is predicted to up to 400 MPa when particles are fully dispersed.« less

Effect of Mg content on the thermal stability and mechanical behaviour of PLLA/Mg composites processed by hot extrusion.

PubMed

Cifuentes, S C; Lieblich, M; López, F A; Benavente, R; González-Carrasco, J L

2017-03-01

In the field of bioabsorbable composites for biomedical applications, extrusion has been employed as a method to prepare homogeneous blends of polymeric matrices with bioactive ceramic fillers. In this work, the suitability of processing poly-l-lactic acid/Magnesium (PLLA/Mg) composites by hot extrusion has been assessed by a systematic characterization of PLLA/Mg composites containing different amounts of Mg particles up to 7wt%. The results show that extrusion causes a reduction of almost 20% in the viscosity average molecular weight of PLLA, which further decreases with increasing Mg content. Extrusion gave always rise to a homogeneous distribution of Mg particles within the PLLA matrix. This composite processing was not compromised by the degradation of the polymeric matrix because the processing temperature was always below the onset degradation temperature. In the processing conditions employed in the present work, degradation of the composite slightly increases as more Mg is added up to 5wt%, but is very high at 7wt%. This was also evident from the mechanical behaviour, so that Mg particles improved the stiffness and compression strength of neat PLLA until 5wt% of Mg content, which dropped drastically when the material had 7wt% of Mg. The filler strengthening factor decreases with the increment in Mg content. In order to obtain an optimised contribution of Mg particles, a balance between thermal degradation and mechanical resistance of PLLA must be achieved. Copyright © 2016 Elsevier B.V. All rights reserved.

Calibrator device for the extrusion of cable coatings

NASA Astrophysics Data System (ADS)

Garbacz, Tomasz; Dulebová, Ľudmila; Spišák, Emil; Dulebová, Martina

2016-05-01

This paper presents selected results of theoretical and experimental research works on a new calibration device (calibrators) used to produce coatings of electric cables. The aim of this study is to present design solution calibration equipment and present a new calibration machine, which is an important element of the modernized technology extrusion lines for coating cables. As a result of the extrusion process of PVC modified with blowing agents, an extrudate in the form of an electrical cable was obtained. The conditions of the extrusion process were properly selected, which made it possible to obtain a product with solid external surface and cellular core.

Final Technical Report - Advanced Optical Sensors to Minimize Energy Consumption in Polymer Extrusion Processes

DOE Office of Scientific and Technical Information (OSTI.GOV)

Susan J. Foulk

Project Objective: The objectives of this study are to develop an accurate and stable on-line sensor system to monitor color and composition on-line in polymer melts, to develop a scheme for using the output to control extruders to eliminate the energy, material and operational costs of off-specification product, and to combine or eliminate some extrusion processes. Background: Polymer extrusion processes are difficult to control because the quality achieved in the final product is complexly affected by the properties of the extruder screw, speed of extrusion, temperature, polymer composition, strength and dispersion properties of additives, and feeder system properties. Extruder systemsmore » are engineered to be highly reproducible so that when the correct settings to produce a particular product are found, that product can be reliably produced time after time. However market conditions often require changes in the final product, different products or grades may be processed in the same equipment, and feed materials vary from lot to lot. All of these changes require empirical adjustment of extruder settings to produce a product meeting specifications. Optical sensor systems that can continuously monitor the composition and color of the extruded polymer could detect process upsets, drift, blending oscillations, and changes in dispersion of additives. Development of an effective control algorithm using the output of the monitor would enable rapid corrections for changes in materials and operating conditions, thereby eliminating most of the scrap and recycle of current processing. This information could be used to identify extruder systems issues, diagnose problem sources, and suggest corrective actions in real-time to help keep extruder system settings within the optimum control region. Using these advanced optical sensor systems would give extruder operators real-time feedback from their process. They could reduce the amount of off-spec product produced and

Studies on Tasar Cocoon Cooking Using Permeation Method

NASA Astrophysics Data System (ADS)

Javali, Uday C.; Malali, Kiran B.; Ramya, H. G.; Naik, Subhas V.; Padaki, Naveen V.

2018-02-01

Cocoon cooking is an important process before reeling of tasar silk yarn. Cooking ensures loosening of the filaments in the tasar cocoons thereby easing the process of yarn withdrawal during reeling process. Tasar cocoons have very hard shell and hence these cocoons need chemical cooking process to loosen the silk filaments. Attempt has been made in this article to study the effect of using vacuum permeation chamber for tasar cocoon cooking in order to reduce the cooking time and improve the quality of tasar silk yarn. Vacuum assisted permeation cooking method has been studied in this article on tasar daba cocoons for cooking efficiency, deflossing and reelability. Its efficiency has been evaluated with respect to different cooking methods viz, traditional and open pan cooking methods. The tasar silk produced after reeling process has been tested for fineness, strength and cohesion properties. Results indicate that permeation method of tasar cooking ensures uniform cooking with higher efficiency along with better reeling performance and improved yarn properties.

Study on extrusion process of SiC ceramic matrix

NASA Astrophysics Data System (ADS)

Dai, Xiao-Yuan; Shen, Fan; Ji, Jia-You; Wang, Shu-Ling; Xu, Man

2017-11-01

In this thesis, the extrusion process of SiC ceramic matrix has been systematically studied.The effect of different cellulose content on the flexural strength and pore size distribution of SiC matrix was discussed.Reselts show that with the increase of cellulose content, the flexural strength decreased.The pore size distribution in the sample was 1um-4um, and the 1um-2um concentration was more concentrated. It is found that the cellulose content has little effect on the pore size distribution.When the cellulose content is 7%, the flexural strength of the sample is 40.9Mpa. At this time, the mechanical properties of the sample are the strongest.

Effects of pre-cooked cheeses of different emulsifying conditions on mechanical properties and microstructure of processed cheese.

PubMed

Fu, Wei; Watanabe, Yurika; Inoue, Keita; Moriguchi, Natsumi; Fusa, Kazunao; Yanagisawa, Yuya; Mutoh, Takaaki; Nakamura, Takashi

2018-04-15

The effect of pre-cooked cheeses of different emulsifying conditions on the viscosities, mechanical properties, fat globules, and microstructure of processed cheese was investigated, and changes in protein network relating to the creaming effect and the occurrence of yielding point were discussed. The addition of pre-cooked cheeses with a short stirring time had no obvious impact on the fat globules and protein network. The random network brought low viscosities and a gradual increase in the fracture stress/strain curve. The addition of pre-cooked cheeses with the long stirring time caused protein network to become fine-stranded. The fine-stranded network caused creaming effect, and brought yielding points in the mechanical properties. The pre-cooked cheese with the small fat globules also caused fat globules to become smaller, and give the processed cheese more firmness. This study provides a potential solution to control the functional properties of processed cheese by using a variety of pre-cooked cheeses. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends.

PubMed

Sosa-Moguel, Odri; Ruiz-Ruiz, Jorge; Martínez-Ayala, Alma; González, Rolando; Drago, Silvina; Betancur-Ancona, David; Chel-Guerrero, Luis

2009-01-01

The influence of lipoxygenase inactivation and extrusion cooking on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends was studied. Corn was blended in an 80:15 proportion with cowpea flour treated to inactivate lipoxygenase (CI) or non-inactivated cowpea flour (CNI). Extrusion variables were temperature (150 degrees C, 165 degrees C and 180 degrees C) and moisture (15%, 17% and 19%). Based on their physical properties, the 165 degrees C/15% corn:CNI, and 165 degrees C/15% corn:CI, and 150 degrees C/15% corn:CI blends were chosen for nutritional quality analysis. Extrudate chemical composition indicated high crude protein levels compared with standard corn-based products. With the exception of lysine, essential amino acids content in the three treatments met FAO requirements. Extrusion and lipoxygenase inactivation are promising options for developing corn/cowpea extruded snack products with good physical properties and nutritional quality.

Hot-melt co-extrusion: requirements, challenges and opportunities for pharmaceutical applications.

PubMed

Vynckier, An-Katrien; Dierickx, Lien; Voorspoels, Jody; Gonnissen, Yves; Remon, Jean Paul; Vervaet, Chris

2014-02-01

Co-extrusion implies the simultaneous hot-melt extrusion of two or more materials through the same die, creating a multi-layered extrudate. It is an innovative continuous production technology that offers numerous advantages over traditional pharmaceutical processing techniques. This review provides an overview of the co-extrusion equipment, material requirements and medical and pharmaceutical applications. The co-extrusion equipment needed for pharmaceutical production has been summarized. Because the geometrical design of the die dictates the shape of the final product, different die types have been discussed. As one of the major challenges at the moment is shaping the final product in a continuous way, an overview of downstream solutions for processing co-extrudates into drug products is provided. Layer adhesion, extrusion temperature and viscosity matching are pointed out as most important requirements for material selection. Examples of medical and pharmaceutical applications are presented and some recent findings considering the production of oral drug delivery systems have been summarized. Co-extrusion provides great potential for the continuous production of fixed-dose combination products which are gaining importance in pharmaceutical industry. There are still some barriers to the implementation of co-extrusion in the pharmaceutical industry. The optimization of downstream processing remains a point of attention. © 2013 Royal Pharmaceutical Society.

Effects of processing method and solute interactions on pepsin digestibility of cooked proso millet flour.

PubMed

Gulati, Paridhi; Sabillón, Luis; Rose, Devin J

2018-07-01

Previous studies have reported a substantial decline in in vitro digestibility of proso millet protein upon cooking. In this study, several processing techniques and cooking solutions were tested with the objective of preventing the loss in pepsin digestibility. Proso millet flour was subjected to the following processing techniques: high pressure processing (200 and 600 MPa for 5 and 20 min); germination (96 h); fermentation (48 h); roasting (dry heating); autoclaving (121 °C, 3 h), and treatment with transglutaminase (160 mg/g protein, 37 °C, 2 h). To study the interaction of millet proteins with solutes, millet flour was heated with sucrose (3-7 M); NaCl (2-6 M); and CaCl 2 (0.5-3 M). All processing treatments failed to prevent the loss in pepsin digestibility except germination and treatment with transglutaminase, which resulted in 23 and 39% increases in digestibility upon cooking, respectively, when compared with unprocessed cooked flours. Heating in concentrated solutions of sucrose and NaCl were effective in preventing the loss in pepsin digestibility, an effect that was attributed to a reduction in water activity (a w ). CaCl 2 was also successful in preventing the loss in digestibility but its action was similar to chaotrops like urea. Thus, a combination of enzymatic modification and cooking of millet flour with either naturally low a w substances or edible sources of chaotropic ions may be useful in processing of proso millet for development of novel foods without loss in digestibility. However, more research is required to determine optimum processing conditions. Copyright © 2018 Elsevier Ltd. All rights reserved.

GRAPHITE EXTRUSIONS

DOEpatents

Benziger, T.M.

1959-01-20

A new lubricant for graphite extrusion is described. In the past, graphite extrusion mixtures have bcen composed of coke or carbon black, together with a carbonaceous binder such as coal tar pitch, and a lubricant such as petrolatum or a colloidal suspension of graphite in glycerin or oil. Sinee sueh a lubricant is not soluble in, or compatible with the biiider liquid, such mixtures were difficult to extrude, and thc formed pieees lacked strength. This patent teaches tbe use of fatty acids as graphite extrusion lubricants and definite improvemcnts are realized thereby since the fatty acids are soluble in the binder liquid.

Co-extrusion of semi-finished aluminium-steel compounds

NASA Astrophysics Data System (ADS)

Thürer, S. E.; Uhe, J.; Golovko, O.; Bonk, C.; Bouguecha, A.; Klose, C.; Behrens, B.-A.; Maier, H. J.

2017-10-01

The combination of light metals and steels allows for new lightweight components with wear-resistant functional surfaces. Within the Collaborative Research Centre 1153 novel process chains are developed for the manufacture of such hybrid components. Here, the production process of a hybrid bearing bushing made of the aluminium alloy EN AW-6082 and the case-hardened steel 20MnCr5 is developed. Hybrid semi-finished products are an attractive alternative to conventional ones resulting from massive forming processes where the individual components are joined after the forming process. The actual hybrid semi-finished products were manufactured using a lateral angular co-extrusion (LACE) process. The bearing bushings are subsequently produced by die forging. In the present study, a tool concept for the LACE process is described, which renders the continuous joining of a steel rod with an aluminium tube possible. During the LACE process, the rod is fed into the extrusion die at an angle of approx. 90°. Metallographic analysis of the hybrid profile showed that the mechanical bonding between the different materials begins about 75 mm after the edge of the aluminium sheath. In order to improve the bonding strength, the steel rod is to be preheated during extrusion. Systematic investigations using a dilatometer, considering the maximum possible co-extrusion process parameters, were carried out. The variable parameters for the dilatometer experiments were determined by numerical simulation. In order to form a bond between the materials, the oxide layer needs to be disrupted during the co-extrusion process. In an attempt to better understand this effect, a modified sample geometry with chamfered steel was developed for the dilatometer experiments. The influence of the process parameters on the formation of the intermetallic phase at the interface was analysed by scanning electron microscopy and X-ray diffraction. This article, which was originally published online on 16

9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

Code of Federal Regulations, 2013 CFR

2013-01-01

... cooked beef, roast beef, and cooked corned beef products. 318.17 Section 318.17 Animals and Animal... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the...

9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

Code of Federal Regulations, 2010 CFR

2010-01-01

... cooked beef, roast beef, and cooked corned beef products. 318.17 Section 318.17 Animals and Animal... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the...

9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

Code of Federal Regulations, 2014 CFR

2014-01-01

... cooked beef, roast beef, and cooked corned beef products. 318.17 Section 318.17 Animals and Animal... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the...

9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

Code of Federal Regulations, 2012 CFR

2012-01-01

... cooked beef, roast beef, and cooked corned beef products. 318.17 Section 318.17 Animals and Animal... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the...

9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

Code of Federal Regulations, 2011 CFR

2011-01-01

... cooked beef, roast beef, and cooked corned beef products. 318.17 Section 318.17 Animals and Animal... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the...

Development of Rolling Schedules for Equal Channel Angular Extrusion (ECAE)-Processed AZ31 Magnesium Alloy

DTIC Science & Technology

2016-04-01

Processed AZ31 Magnesium Alloy Sheet by Laszlo J Kecskes, Vincent H Hammond, Michael Eichhorst, Norman Herzig, and Lothar Meyer...Angular Extrusion (ECAE)–Processed AZ31 Magnesium Alloy Sheet by Laszlo J Kecskes and Vincent H Hammond Weapons and Materials Research...successfully reduced into 1.5-mm-thick sheets . Two sets of plates, each with a different texture type, were evaluated. Microscopic examination of

Historical review of die drool phenomenon during plastics extrusion

NASA Astrophysics Data System (ADS)

Musil, Jan; Zatloukal, Martin

2013-04-01

Die drool phenomenon is defined as unwanted spontaneous accumulation of extruded polymer melt on open faces of extrusion die during extrusion process. Such accumulated material builds up on the die exit and frequently or continually sticks onto the extruded product and thus damages it. Since die drool appears, extrusion process must be shut down and die exit must be manually cleaned which is time and money consuming. Although die drool is complex phenomenon and its formation mechanism is not fully understood yet, variety of proposed explanations of its formation mechanism and also many ways to its elimination can be found in open literature. Our review presents in historical order breakthrough works in the field of die drool research, shows many ways to suppress it, introduces methods for its quantitative evaluation and composition analysis and summarizes theories of die drool formation mechanism which can be helpful for extrusion experts.

Consumer acceptance and aroma characterization of navy bean (Phaseolus vulgaris) powders prepared by extrusion and conventional processing methods.

PubMed

Szczygiel, Edward J; Harte, Janice B; Strasburg, Gale M; Cho, Sungeun

2017-09-01

Food products produced with bean ingredients are gaining in popularity among consumers due to the reported health benefits. Navy bean (Phaseolus vulgaris) powder produced through extrusion can be considered as a resource-efficient alternative to conventional methods, which often involve high water inputs. Therefore, navy bean powders produced with extrusion and conventional methods were assessed for the impact of processing on consumer liking in end-use products and odor-active compounds. Consumer acceptance results reveal significant differences in flavor, texture and overall acceptance scores of several products produced with navy bean powder. Crackers produced with extruded navy bean powder received higher hedonic flavor ratings than those produced with commercial navy bean powder (P < 0.001). GC-O data showed that the commercial powder produced through conventional processing had much greater contents of several aliphatic aldehydes commonly formed via lipid oxidation, such as hexanal, octanal and nonanal with descriptors of 'grassy', 'nutty', 'fruity', 'dusty', and 'cleaner', compared to the extruded powder. Extrusion processed navy bean powders were preferred over commercial powders for certain navy bean powder applications. This is best explained by substantial differences in aroma profiles of the two powders that may have been caused by lipid oxidation. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Effects of various cooking processes on the concentrations of arsenic, cadmium, mercury, and lead in foods.

PubMed

Perelló, Gemma; Martí-Cid, Roser; Llobet, Juan M; Domingo, José L

2008-12-10

The effects of cooking processes commonly used by the population of Catalonia (Spain) on total arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) concentrations in various foodstuffs were investigated. All food samples were randomly acquired in local markets, big supermarkets, and grocery stores of Reus (Catalonia). Foods included fish (sardine, hake, and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, two composite samples were prepared for metal analyses, whose levels in raw and cooked (fried, grilled, roasted, and boiled) samples were determined by inductively coupled plasma-mass spectrometry (ICP-MS). The highest concentrations of As, Hg, and Pb (raw and cooked samples) were mainly found in fish, with a clear tendency, in general, to increase metal concentrations after cooking. However, in these samples, Cd levels were very close to their detection limit. In turn, the concentrations of metals in raw and cooked meat samples were detected in all samples (As) or only in a very few samples (Cd, Hg, and Pb). A similar finding corresponded to string beans, rice, and olive oil, while in potatoes, Hg could not be detected and Pb only was detected in the raw samples. In summary, the results of the present study show that, in general terms, the cooking process is only of a very limited value as a means of reducing metal concentrations. This hypothetical reduction depends upon cooking conditions (time, temperature, and medium of cooking).

A novel polymer extrusion micropelletization process

NASA Astrophysics Data System (ADS)

Aquite, William

Polymer micropellets provide a variety of potential applications for different processes in the polymer industry. Conventional pellets are in the size range of 2.5 mm to 5 mm, while micropellets are at least ten times smaller, in the size range of 50 μm to 1000 μm. The potential benefits to a processor using micropellets include: high surface to volume ratio, high bulk density, fast and even melting rates in extrusion, improved dry flow properties, faster injection molding cycles, and consequently lower energy consumption during processing. More specialized sintering processes that require polymer powders, such as selective sintering techniques, microporous plastics parts manufacturing, and other powder sintering methods would benefit from the production of polymer micropellets since these exhibit the advantages of pellets yet have a lower average size. This work focuses on the study of a technique developed at the Polymer Engineering Center. The technique uses a microcapillary die for the production of micropellets by causing instabilities in extruded polymer threads deformed using an air stream. Tuning of process conditions allow the development of surface disturbances that promote breakup of the threads into pellets, which are subsequently cooled and collected. Although micropellets with high sphericity and a narrow size distribution can be produced using this technique, minimal changes in process conditions also lead to the production of lenticular pellets as well as pellets, fibers and threads with a wide range of size and shape distributions. This work shows how changing processing conditions achieve a variety of shapes and sizes of micropellets, broadening its application for the production of powders from a variety of polymer resins. Different approaches were used, including dimensional analysis and numerical simulation of the micropelletization process. This research reveals the influence of non-linear viscoelastic effects on the dispersion of a polymer

Studies on Microstructure and Thermoelectric Properties of p-Type Bi-Sb-Te Based Alloys by Gas Atomization and Hot Extrusion Processes

NASA Astrophysics Data System (ADS)

Park, Ki-Chan; Madavali, Babu; Kim, Eun-Bin; Koo, Kyung-Wan; Hong, Soon-Jik

2017-05-01

p-Type Bi2Te3 + 75% Sb2Te3 based thermoelectric materials were fabricated via gas atomization and the hot extrusion process. The gas atomized powder showed a clean surface with a spherical shape, and expanded in a wide particle size distribution (average particle size 50 μm). The phase of the fabricated extruded and R-extruded bars was identified using x-ray diffraction. The relative densities of both the extruded and R-extruded samples were measured by Archimedes principle with ˜98% relative density. The R-extruded bar exhibited finer grain microstructure than that of single extrusion process, which was attributed to a recrystallization mechanism during the fabrication. The R-extruded sample showed improved Vickers hardness compared to the extruded sample due to its fine grain microstructure. The electrical conductivity improved for the extruded sample whereas the Seebeck coefficient decreases due to its high carrier concentration. The peak power factor, ˜4.26 × 10-3 w/mK2 was obtained for the single extrusion sample, which is higher than the R-extrusion sample owing to its high electrical properties.

Mathematical modeling of hydromechanical extrusion

NASA Astrophysics Data System (ADS)

Agapitova, O. Yu.; Byvaltsev, S. V.; Zalazinsky, A. G.

2017-12-01

The mathematical modeling of the hydromechanical extrusion of metals through two sequentially installed cone dies is carried out. The optimum parameters of extrusion tools are determined to minimize the extrusion force. A software system has been developed to solve problems of plastic deformation of metals and to provide an optimum design of extrusion tools.

Physicomechanical characterization of the extrusion-spheronization process. I. Instrumentation of the extruder.

PubMed

Shah, R D; Kabadi, M; Pope, D G; Augsburger, L L

1994-03-01

Extrusion-spheronization is a popular means of producing spheres which can be coated to form a controlled-release system. In the extrusion process, stress is necessary to force a wet mass through small orifices, and as a result, frictional heat builds up at the screen. Therefore, the quantitative measurement of the screen pressure and screen temperature is described and shown to provide objective measures of extrudability. A strain gauge load cell was mounted tangentially to the screen of a Luwa EXDS-60 extruder with a specifically fabricated holder. The load cell output was calibrated in terms of pressure inside the screen with a special rubber plug system. A fast-response thermocouple was used to measure the screen temperature. Experiments with 50/50 lactose/Avicel PH101 revealed that a linear relationship exists between the amount of water used in the granulation and the screen pressure, that the percentage open area of the screen determines the rank order of the screen pressure, and that the maximal yield of 18/25-mesh cut pellets was uniquely related to the screen pressure. Also, a high degree of correlation was observed between the screen pressure and the screen temperature.

Extruder scale-up assessment in the process of extrusion-spheronization: comparison of radial and axial systems by a design of experiments approach.

PubMed

Désiré, Amélie; Paillard, Bruno; Bougaret, Joël; Baron, Michel; Couarraze, Guy

2013-02-01

Scaling-up the extrusion-spheronization process involves the separate scale-up of each of the five process steps: dry mixing, granulation, extrusion, spheronization, and drying. The aim of the study was to compare two screw extrusion systems regarding their suitability for scaling-up. Two drug substances of high- and low-solubility in water were retained at different concentrations as formulation variables. Different spheronization times were tested. The productivity of the process was followed up using the extrusion rate and yield. Pellets were characterized by their size and shape, and by their structural and mechanical properties. A response surface design of experiments was built to evaluate the influence of the different variables and their interactions on each response, and to select the type of extrusion which provides the best results in terms of product quality, the one which shows less influence on the product after scale-up ("scalability") and when the formula used changes ("robustness"), and the one which allows the possibility to adjust pellet properties with spheronization variables ("flexibility"). Axial system showed the best characteristics in terms of product quality at lab and industrial scales, the best robustness at industrial scale, and the best scalability, by comparison with radial system. Axial system thus appeared as the easiest scaled-up system. Compared to lab scale, the conclusions observed at industrial scale were the same in terms of product quality, but different for robustness and flexibility, which confirmed the importance to test the systems at industrial scale before acquiring the equipment.

Numerical investigations on the lateral angular co-extrusion of aluminium and steel

NASA Astrophysics Data System (ADS)

Behrens, B.-A.; Klose, C.; Chugreev, A.; Thürer, S. E.; Uhe, J.

2018-05-01

In order to save weight and costs, different materials can be combined within one component. In the novel process chain being developed within the Collaborative Research Centre (CRC) 1153, joined semi-finished workpieces are used to produce hybrid solid components with locally adapted properties. Different materials are joined in an initial step before the forming process takes place. Hereby, the quality of the joining zone is improved by means of the thermo-mechanical treatment during the forming and machining processes. The lateral angular co-extrusion (LACE) approach is used to produce semi-finished workpieces because it allows for the production of coaxial semi-finished products consisting of aluminium and steel. In the further process chain, these semi-finished products are processed into hybrid bearing bushings with locally adapted properties by die forging. In the scope of this work, numerical investigations of the co-extrusion of aluminium-steel compounds were carried out using finite element (FE) simulation in order to examine the influence of the process parameters on the co-extrusion process. For this purpose, the relevant material properties of the aluminium alloy EN AW-6082 were determined experimentally and subsequently implemented in the numerical model. The obtained numerical model was used to study the impact of different ram speeds, press ratios and billet temperatures on the resulting extrusion forces and the material flow. The numerical results have been validated using force-time curves obtained from experimental extrusion tests carried out on a 2.5 MN laboratory extrusion press.

Impact of vacuum cooking process on the texture degradation of selected apple cultivars.

PubMed

Bourles, E; Mehinagic, E; Courthaudon, J L; Jourjon, F

2009-01-01

Thermal treatments are known to affect the textural properties of fruits and vegetables. This study was conducted to evaluate the influence of vacuum cooking process on the mechanical properties of various apple cultivars. A total of 10 apple cultivars were industrially processed by vacuum pasteurization at 95 degrees C for 25 min. The raw material was characterized by penetrometry, uniaxial double compression, soluble solid content, and titrable acidity. Textural properties of processed apples were analyzed by uniaxial double compression. As expected, for all cultivars, fruit resistance was lower after processing than before. Results showed that texture degradation due to vacuum pasteurization was different from one cultivar to another. Indeed, some cultivars, initially considered as the most resistant ones, such as Braeburn, were less suitable for processing, and became softer than others after thermal treatment. Consequently, it is worth noting that the texture classification of the investigated apple cultivars was changed by the vacuum-cooking process.

Application of induction heating in food processing and cooking: A Review

USDA-ARS?s Scientific Manuscript database

Induction heating is an electromagnetic heating technology that has several advantages such as high safety, scalability, and high energy efficiency. It has been applied for a long time in metal processing, medical applications, and cooking. However, the application of this technology in the food pro...

Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables.

PubMed

Song, Lijiang; Thornalley, Paul J

2007-02-01

Epidemiological studies have shown that consumption of Brassica vegetables decrease the risk of cancer. These associations are linked to dietary intake of glucosinolates and their metabolism to cancer preventive isothiocyanates. Bioavailability of glucosinolates and related isothiocyanates are influenced by storage and culinary processing of Brassica vegetables. In this work, the content of the 7 major glucosinolates in broccoli, Brussels sprouts, cauliflower and green cabbage and their stability under different storage and cooking conditions is examined. Glucosinolates and isothiocyanates were quantified by liquid chromatography with tandem mass spectrometric detection (LC-MS/MS). Isothiocyanates were detected with high sensitivity as the corresponding thiourea derivatives. Storage at ambient temperature and in a domestic refrigerator showed no significant difference and a minor loss (9-26%) of glucosinolate levels over 7 days. Vegetables shredded finely showed a marked decline of glucosinolate level with post-shredding dwell time - up to 75% over 6h. Glucosinolate losses were detected partly as isothiocyanates. Cooking by steaming, microwaving and stir-fry did not produce significant loss of glucosinolates whereas boiling showed significant losses by leaching into cooking water. Most of the loss of the glucosinolates (approximately 90%) was detected in the cooking water. Increased bioavailability of dietary isothiocyanates may be achieved by avoiding boiling of vegetables.

Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.

PubMed

Joyner, Helen S; Jones, Kari E; Rasco, Barbara A

2017-10-01

Pasta hydration and cooking requirements make in-package microwave pasteurization of pasta a processing challenge. The objective of this study was to assess instrumental and sensory attributes of microwave-treated pasta in comparison to conventionally cooked pasta. Fettuccine pasta was parboiled for 0, 3, 6, 9, or 12 min, pasteurized by microwaves at 915 MHz, then stored under refrigeration for 1 week. Pastas were evaluated by a trained sensory panel and with rheometry. Total pasta heat treatment affected both rheological and sensory behaviors; these differences were attributed to ultrastructure differences. Significant nonlinear behavior and dominant fluid-like behavior was observed in all pastas at strains >1%. Sensory results suggested microwave pasteurization may intensify the attributes associated with the aging of pasta such as retrogradation. A clear trend between magnitude of heat treatment and attribute intensity was not observed for all sensory attributes tested. The microwave pasta with the longest parboil time showed rheological behavior most similar to conventionally cooked pasta. Principal component analysis revealed that no microwave-treated pasta was similar to the control pasta. However, pasta parboiled for 9 min before microwave treatment had the greatest number of similar sensory attributes, followed by pasta parboiled for 6 or 12 min. Further study is needed to determine overall consumer acceptance of microwave-treated pasta and whether the differences in sensory and rheological behavior would impact consumer liking. The results of this study may be applied to optimize microwave pasteurization processes for cooked pasta and similar products, such as rice. The measurement and analysis procedures can be used to evaluate processing effects on a variety of different foods to determine overall palatability. © 2017 Wiley Periodicals, Inc.

Effect of Cooking Process on the Residues of Three Carbamate Pesticides in Rice

PubMed Central

Shoeibi, Shahram; Amirahmadi, Maryam; Yazdanpanah, Hassan; Pirali-Hamedani, Morteza; Pakzad, Saied Reza; Kobarfard, Farzad

2011-01-01

A gas chromatography mass spectrometry with spike calibration curve method was used to quantify three carbamate pesticides residue in cooked white rice and to estimate the reduction percentage of the cooking process duration. The selected pesticides are three carbamate pesticides including carbaryl and pirimicarb that their MRL is issued by “The Institute of Standards of Iran” and propoxur which is used as a widely consumed pesticide in rice. The analytical method entailed the following steps: 1- Blending 15 g cooked sample with 120 mL acetonitrile for 1 min in solvent proof blender, 2- Adding 6 g NaCl and blending for 1 min, 3- Filtering upper layer through 25 g anhydrous Na2SO4, 4- Cleaning up with PSA and MgSO4, 5- Centrifuging for 7 min, 6- Evaporating about 0.3 mL and reconstituting in toluene till 1 mL, 7- Injecting 2 μL extract into GC/MS and analyzing by single quadruple selected ion monitoring GC/MS-SQ-SIM. The concentration of pesticides and the percentage of pesticides amounts after the cooking were determined by gas chromatography mass-spectrometry (GC/MS) using with interpolation of the relative peak areas for each pesticide to internal standard peak area in the sample on the spiked calibration curve. Calibration curve was linear over the range of 25 to 1000 ng/g, and LOQ was 25 ng/g for all three pesticides. The percent of loss for the three pesticides were 78%, 55% and 35% for carbaryl, propoxur and pirimicarb respectively. Different parameters such as vapor pressure, boiling point, and suspect ability of the compound to hydrolysis, could be responsible for the losing of pesticides during the cooking process. PMID:24363690

Extruded dry bean and other pulses

USDA-ARS?s Scientific Manuscript database

Extrusion is used commercially to produce high value breakfast and snack foods based on cereals such as wheat or corn. However, this processing method is not being commercially used for legume pulses seeds due to the perception that they do not expand well in extrusion. Extrusion cooking of pulses (...

A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meat.

PubMed

Ha, Minh; Dunshea, Frank R; Warner, Robyn D

2017-10-01

Meta-analysis is a statistical approach for investigating experimental differences across studies. Meta-analyses were performed to examine the effects of hydrodynamic processing (shockwave; n=12 papers) and high pressure processing (HPP; n=8 papers) on the color and cook loss of fresh meat. Shockwave did not affect color (L*, a*), whereas cook loss was increased by 0.6% relative to untreated meat. HPP resulted in an increase in lightness (L*) and a decrease in redness (a*), with the effect being greater at higher pressures (>300MPa vs <300MPa). In addition, HPP applied at moderate pressure (<300MPa) reduced cook loss but at high pressure (>300MPa) the cook loss was increased (-1.5% vs 3.0% respectively). The increased cook loss with shockwave and high pressure (>300MPa) processing needs to be balanced against benefits in texture if this technology is applied to meat. The reduced cook loss of meat treated at moderate pressures (<300MPa) is an advantage which would likely improve sensory traits. Copyright © 2017 Elsevier Ltd. All rights reserved.

Arsenic bioaccessibility in cooked rice as affected by arsenic in cooking water.

PubMed

Signes-Pastor, Antonio J; Al-Rmalli, Shaban W; Jenkins, Richard O; Carbonell-Barrachina, Angel A; Haris, Parvez I

2012-11-01

Rice can easily accumulate arsenic (As) into its grain and is known to be the highest As-containing cereal. In addition, the As burden in rice may increase during its processing (such as when cooking using As-polluted water). The health risk posed by the presence of As in cooked rice depends on its release from the matrix along the digestive system (bioaccessibility). Two types of white polished long-grain rice, namely, nonparboiled and parboiled (total As: 202 and 190 μg As kg(-1), respectively), were cooked in excess of water with different levels of As (0, 10, 47, 222, and 450 μg As L(-1)). The bioaccessibility of As from these cooked rice batches was evaluated with an in vitro dynamic digestion process. Rice cooked with water containing 0 and 10 μg As L(-1) showed lower As concentrations than the raw (uncooked) rice. However, cooking water with relatively high As content (≥ 47 μg As L(-1)) significantly increased the As concentration in the cooked rice up to 8- and 9-fold for the nonparboiled and parboiled rice, respectively. Parboiled rice, which is most widely consumed in South Asia, showed a higher percentage of As bioaccessibility (59% to 99%) than nonparboiled rice (36% to 69%) and most of the As bioaccessible in the cooked rice (80% to 99%) was released easily during the first 2 h of digestion. The estimation of the As intake through cooked rice based on the As bioaccessibility highlights that a few grams of cooked rice (less than 25 g dry weight per day) cooked with highly As contaminated water is equivalent to the amount of As from 2 L water containing the maximum permissible limit (10 μg As L(-1)). Studies on As bioaccessibility are needed for determining human As intake from rice for use in accurate risk assessments to establish updated legislation regarding maximum level of As in food. High As bioaccessibility from parboiled rice (consumed by the majority of the people in South Asia), and the findings of high As levels in discarded rice gruel

Influence of Molecular Weight of Carriers and Processing Parameters on the Extrudability, Drug Release, and Stability of Fenofibrate Formulations Processed by Hot-Melt Extrusion.

PubMed

Alsulays, Bader B; Park, Jun-Bom; Alshehri, Sultan M; Morott, Joseph T; Alshahrani, Saad M; Tiwari, Roshan V; Alshetaili, Abdullah S; Majumdar, Soumyajit; Langley, Nigel; Kolter, Karl; Gryczke, Andreas; Repka, Michael A

2015-10-01

The objective of this study was to investigate the extrudability, drug release, and stability of fenofibrate (FF) formulations utilizing various hot-melt extrusion processing parameters and polyvinylpyrrolidone (PVP) polymers of various molecular weights. The different PVP grades selected for this study were Kollidon ® 12 PF (K12), Kollidon ® 30 (K30), and Kollidon ® 90 F (K90). FF was extruded with these polymers at three drug loadings (15%, 25%, and 35% w/w). Additionally, for FF combined with each of the successfully extruded PVP grades (K12 and K30), the effects of two levels of processing parameters for screw design, screw speed, and barrel temperature were assessed. It was found that the FF with (K90) was not extrudable up to 35% drug loading. With low drug loading, the polymer viscosity significantly influenced the release of FF. The crystallinity remaining was vital in the highest drug-loaded formulation dissolution profile, and the glass transition temperature of the polymer significantly affected its stability. Modifying the screw configuration resulted in more than 95% post-extrusion drug content of the FF-K30 formulations. In contrast to FF-K30 formulations, FF release and stability with K12 were significantly influenced by the extrusion temperature and screw speed.

Poly(ether ester) Ionomers as Water-Soluble Polymers for Material Extrusion Additive Manufacturing Processes.

PubMed

Pekkanen, Allison M; Zawaski, Callie; Stevenson, André T; Dickerman, Ross; Whittington, Abby R; Williams, Christopher B; Long, Timothy E

2017-04-12

Water-soluble polymers as sacrificial supports for additive manufacturing (AM) facilitate complex features in printed objects. Few water-soluble polymers beyond poly(vinyl alcohol) enable material extrusion AM. In this work, charged poly(ether ester)s with tailored rheological and mechanical properties serve as novel materials for extrusion-based AM at low temperatures. Melt transesterification of poly(ethylene glycol) (PEG, 8k) and dimethyl 5-sulfoisophthalate afforded poly(ether ester)s of sufficient molecular weight to impart mechanical integrity. Quantitative ion exchange provided a library of poly(ether ester)s with varying counterions, including both monovalent and divalent cations. Dynamic mechanical and tensile analysis revealed an insignificant difference in mechanical properties for these polymers below the melting temperature, suggesting an insignificant change in final part properties. Rheological analysis, however, revealed the advantageous effect of divalent countercations (Ca 2+ , Mg 2+ , and Zn 2+ ) in the melt state and exhibited an increase in viscosity of two orders of magnitude. Furthermore, time-temperature superposition identified an elevation in modulus, melt viscosity, and flow activation energy, suggesting intramolecular interactions between polymer chains and a higher apparent molecular weight. In particular, extrusion of poly(PEG 8k -co-CaSIP) revealed vast opportunities for extrusion AM of well-defined parts. The unique melt rheological properties highlighted these poly(ether ester) ionomers as ideal candidates for low-temperature material extrusion additive manufacturing of water-soluble parts.

Modification of the anisotropy and strength differential effect of extruded AZ31 by extrusion-shear

NASA Astrophysics Data System (ADS)

Jaehnke, M.; Gensch, F.; Mueller, S.

2018-05-01

The extrusion of magnesium alloys results in a pronounced fiber texture in which the basal planes are mostly oriented parallel and the c-axes are oriented perpendicular to the extrusion direction. Due to this texture the Strength Differential Effect (SDE), which describes the strength difference between tensile and compression yield strength, and the elastic anisotropy in the sheet plane are obtained during extrusion. The objective of the investigation was to decrease the SDE and anisotropy through specifically influencing the microstructure and texture. To accomplish this objective, the forming processes extrusion (EX) and equal channel angular pressing (ECAP) were combined and integrated into one extrusion die. This combination is called extrusion-shear (ES). With an ES-die, billets of the magnesium alloy AZ31B were formed into a sheet with the thickness of 4 mm and the width of 70 mm. The angles of the used ECAP-applications in the ES-dies were set to 90° and 135°. The results show that the extrusion-shear process is able to decrease the anisotropy and SDE through transformation of the texture compared to conventional extrusion process. Also grain refinement could be observed. However, the outcomes seem to be very sensitive to the process parameters. Only by using the ES-die with an angle of 135° the desired effect could be accomplished.

Quality by Design (QbD) Approach for Development of Co-Processed Excipient Pellets (MOMLETS) By Extrusion-Spheronization Technique.

PubMed

Patel, Hetal; Patel, Kishan; Tiwari, Sanjay; Pandey, Sonia; Shah, Shailesh; Gohel, Mukesh

2016-01-01

Microcrystalline cellulose (MCC) is an excellent excipient for the production of pellets by extrusion spheronization. However, it causes slow release rate of poorly water soluble drugs from pellets. Co-processed excipient prepared by spray drying (US4744987; US5686107; WO2003051338) and coprecipitation technique (WO9517831) are patented. The objective of present study was to develop co-processed MCC pellets (MOMLETS) by extrusion-spheronization technique using the principle of Quality by Design (QbD). Co-processed excipient core pellets (MOMLETS) were developed by extrusion spheronization technique using Quality by Design (QbD) approach. BCS class II drug (telmisartan) was layered onto it in a fluidized bed processor. Quality Target Product Profile (QTPP) and Critical Quality Attributes (CQA) for pellets were identified. Risk assessment was reported using Ishikawa diagram. Plackett Burman design was used to check the effect of seven independent variables; superdisintegrant, extruder speed, ethanol: water, spheronizer speed, extruder screen, pore former and MCC: lactose; on percentage drug release at 30 min. Pareto chart and normal probability plot was constructed to identify the significant factors. Box-Behnken design (BBD) using three most significant factors (Extruder screen size, type of superdisintegrant and type of pore former) was used as an optimization design. The control space was identified in which desired quality of the pellets can be obtained. Co-processed excipient core pellets (MOMLETS) were successfully developed by QbD approach. Versatility, Industrial scalability and simplicity are the main features of the proposed research. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Basics of Compounding: Hot Melt Extrusion.

PubMed

DePasquale, Seth

2017-01-01

Hot Melt Extrusion, a production process that has been around for quite some time, has the ability to produce innovative compounds not previously achievable with conventional methods. However, many variables need to be considered prior to production. The use of small-scale extruders and 3D printers provides compounders a pathway for developing new dosage forms at a minimal cost while initial research is being completed. This article discusses the uses of Hot Melt Extrusion, the equipment used, the current and future applications, and the challenges with the technology. Copyright© by International Journal of Pharmaceutical Compounding, Inc.

A Taguchi approach on optimal process control parameters for HDPE pipe extrusion process

NASA Astrophysics Data System (ADS)

Sharma, G. V. S. S.; Rao, R. Umamaheswara; Rao, P. Srinivasa

2017-06-01

High-density polyethylene (HDPE) pipes find versatile applicability for transportation of water, sewage and slurry from one place to another. Hence, these pipes undergo tremendous pressure by the fluid carried. The present work entails the optimization of the withstanding pressure of the HDPE pipes using Taguchi technique. The traditional heuristic methodology stresses on a trial and error approach and relies heavily upon the accumulated experience of the process engineers for determining the optimal process control parameters. This results in setting up of less-than-optimal values. Hence, there arouse a necessity to determine optimal process control parameters for the pipe extrusion process, which can ensure robust pipe quality and process reliability. In the proposed optimization strategy, the design of experiments (DoE) are conducted wherein different control parameter combinations are analyzed by considering multiple setting levels of each control parameter. The concept of signal-to-noise ratio ( S/ N ratio) is applied and ultimately optimum values of process control parameters are obtained as: pushing zone temperature of 166 °C, Dimmer speed at 08 rpm, and Die head temperature to be 192 °C. Confirmation experimental run is also conducted to verify the analysis and research result and values proved to be in synchronization with the main experimental findings and the withstanding pressure showed a significant improvement from 0.60 to 1.004 Mpa.

Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean.

PubMed

Zilić, Slađana; Mogol, Burçe Ataç; Akıllıoğlu, Gül; Serpen, Arda; Delić, Nenad; Gökmen, Vural

2014-01-15

The Maillard reaction indicators furosine, hydroxymethylfurfural (HMF), acrylamide and color were determined to evaluate heat effects induced during extrusion, infrared and microwave heating of soybean. In addition, the present paper aimed to study changes in the phenolic compounds, as well as in the overall antioxidant properties of different soybean products in relation to heating at 45-140 °C during the processes. Soybean proteins were highly sensible to Maillard reaction and furosine was rapidly formed under slight heating conditions during extrusion and infrared heating. Microwave heating at lower temperatures for a longer time yielded lower acrylamide levels in the final soybean products, as a result of its partial degradation. However, during infrared heating, acrylamide formation greatly increased with decreasing moisture content. After a short time of extrusion and infrared heating at 140 °C and microwave heating at 135 °C for 5 min, concentrations of HMF increased to 11.34, 26.21 and 34.97 µg g(-1), respectively. The heating conditions caused formation of acrylamide, HMF and furosine in high concentration. The results indicate that the complex structure of soybeans provides protection of phenolic compounds from thermal degradation, and that Maillard reaction products improved the antioxidant properties of heat-treated soybean. © 2013 Society of Chemical Industry.

Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine production.

PubMed

Li, Hongyan; Jiao, Aiquan; Xu, Xueming; Wu, Chunsen; Wei, Benxi; Hu, Xiuting; Jin, Zhengyu; Tian, Yaoqi

2013-08-01

Broken rice, pretreated by enzymatic extrusion liquefaction, was used to produce Chinese rice wine by simultaneous saccharification and fermentation (SSF) process in this study. The study compared the novel process and traditional process for Chinese rice wine fermentation utilizing broken rice and head rice, respectively. With the optimum extrusion parameters (barrel temperature, 98 °C; moisture content, 42% and amylase concentration, 1‰), 18% (v/v at 20 °C) alcoholic degree, 37.66% fermentation recovery and 93.63% fermentation efficiency were achieved, indicating enzymatic extrusion-processed rice wine from broken rice exhibited much higher fermentation rate and efficiency than traditional-processed rice wine from head rice during SSF. The starch molecule distribution data indicated that the alcoholic degree was related to the oligosaccharides' formation during enzymatic extrusion. Sum of amino acid (AA) in the extrusion-processed wine was 53.7% higher than that in the traditional one. These results suggest that the enzymatic extrusion pretreatment for broken rice is a feasible and alternative process in the fermentation of Chinese rice wine.

Type of adsorbent and column height in adsorption process of used cooking oil

NASA Astrophysics Data System (ADS)

Hasnelly, Hervelly, Taufik, Yusman; Melany, Ivo Nila

2015-12-01

The purpose of this research was to find out the best adsorbent and column height that can adsorb color and soluble impurities substances in used cooking oil. This research was meant for knowledge development of refined cooking oil technology. The used of this research was giving out information on the recycling process of used cooking oil. Research design used 2 × 2 factorial pattern in randomized group design with 6 repetitions. The first factor is adsorbent type (J) that consist of activated carbon (J1) and Zeolit (J2). The second factor is column height (K) with variations of 15 cm (k1) and 20 cm (k2). Chemical analysis parameter are free fatty acid, water content and saponification value. Physical parameter measurement was done on color with Hunter Lab system analysis and viscosity using viscometer method. Chemical analysis result of preliminary research on used cooking oil showed water content of 1,9%, free fatty acid 1,58%, saponification value 130,79 mg KOH/g oil, viscosity 0,6 d Pas and color with L value of -27,60, a value 1,04 and b value 1,54. Result on main research showed that adsorbent type only gave effect on water content whereas column height and its interaction was not gave significant effect on water content. Interaction between adsorbent type (J) and column height (K) gave significant effect to free fatty acid, saponification value, viscosity and color for L, a and b value of recycled cooking oil.

Characterization of Cooking-Related Aerosols

NASA Astrophysics Data System (ADS)

Niedziela, R. F.; Blanc, L. E.

2010-12-01

The temperatures at which food is cooked are usually high enough to drive oils and other organic compounds out of materials which are being prepared for consumption. As these compounds move away from the hot cooking surface and into the atmosphere, they can participate in chemical reactions or condense to form particles. Given the high concentration of cooking in urban areas, cooking-related aerosols likely contribute to the overall amount of particulate matter on a local scale. Reported here are results for the mid-infrared optical characterization of aerosols formed during the cooking of several meat and vegetable samples in an inert atmosphere. The samples were heated in a novel aerosol generator that is designed to collect particles formed immediately above the cooking surface and inject them into a laminar aerosol flow cell. Preliminary results for the chemical processing of cooking-related aerosols in synthetic air will also be presented.

Processing conditions and endpoint temperature effects on development of pink defect without pink-generating ligands in cooked ground turkey breast.

PubMed

Claus, James R; Jeong, Jong Youn

2018-02-01

This study was conducted to characterize the pink pigments associated with storing presalted (2%) and ground turkey breast trim at different processing conditions. Four treatments included: treatment (no NaCl, stored for 7 d before being cooked), treatment 2 (NaCl added and stored for 7 d before being cooked), treatment 3 (NaCl added and immediately cooked), and treatment 4 (stored for 7 d before NaCl added and cooked). All treatments were cooked to 4 endpoint temperatures (71.1, 73.9, 76.7, and 79.4°C). Processing conditions affected the pink defect in cooked ground turkey breast. Undenatured myoglobin in salted meat (treatment 2, 3, 4) still remained (17 to 19%) after cooking. Salted and stored ground turkey (treatment 2) produced a cooked product with the most reducing condition (lowest oxidation-reduction potential, ORP) and one of the most red coloration (CIE a* values). Final internal temperature had limited effects on pigment properties. ORP was similar across cooking temperatures but CIE a* values decreased with temperature. Even at 79.4°C, 15% undenatured myoglobin remained. Cooking yield decreased with temperature as expected (92.8 to 89.5%). Results indicate that to limit the degree of the pink color development processors should avoid storage of ground turkey, particularly when mixed with salt, as it favors the formation of nicotinamide-denatured globin hemochrome. © 2017 Poultry Science Association Inc.

Determination of several families of phytochemicals in different pre-cooked convenience vegetables: effect of lifetime and cooking.

PubMed

Alarcón-Flores, M Isabel; Hernández-Sánchez, Francisco; Romero-González, Roberto; Plaza-Bolaños, Patricia; Martínez Vidal, J Luis; Garrido Frenich, Antonia

2014-11-01

Phytochemicals content, including several families such as phenolic acids, isoflavones, flavones, flavonols, isothiocyanates, and glucosinolates, was determined in pre-cooked convenience vegetables by ultra high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS). It was observed that there is not a common behavior of the individual concentration of phytochemicals during the lifetime and cooking of the matrix, and compounds change their concentration without a specific trend. It was observed that neither lifetime nor cooking process have significant effects on the total content of phytochemicals except in broccoli, although some changes in the individual content of the target compounds were observed, suggesting that interconversion processes could be performed during the lifetime and/or cooking process of the product.

Process simulation and economic analysis of biodiesel production from waste cooking oil with membrane bioreactor

NASA Astrophysics Data System (ADS)

Abdurakhman, Yuanita Budiman; Putra, Zulfan Adi; Bilad, Muhammad Roil

2017-10-01

Pollution and shortage of clean energy supply are among major problems that are caused by rapid population growth. Due to this growth, waste cooking oil is one of the pollution sources. On the other hand, biodiesel appears to be one of the most promising and feasible energy sources as it emits less toxic pollutants and greenhouse gases than petroleum diesel. Thus, biodiesel production using waste cooking oil offers a two-in-one solution to cater pollution and energy issues. However, the conventional biodiesel production process using homogeneous base catalyst and stirred tank reactor is unable to produce high purity of biodiesel from waste cooking oil. It is due its sensitivity to free fatty acid (FFA) content in waste cooking oil and purification difficulties. Therefore, biodiesel production using heterogeneous acid catalyst in membrane reactor is suggested. The product of this process is fatty acid methyl esters (FAME) or biodiesel with glycerol as by-product. This project is aimed to study techno-economic feasibility of biodiesel production from waste cooking oil via heterogeneous acid catalyst in membrane reactor. Aspen HYSYS is used to accomplish this aim. Several cases, such as considering different residence times and the production of pharmaceutical (USP) grade glycerol, are evaluated and compared. Economic potential of these cases is calculated by considering capital expenditure, utilities cost, product and by-product sales, as well as raw material costs. Waste cooking oil, inorganic pressure-driven membrane and WAl is used as raw material, type of membrane and heterogeneous acid catalyst respectively. Based on literature data, FAME yield formulation is developed and used in the reactor simulation. Simulation results shows that economic potential increases by 30% if pharmaceutical (USP) grade glycerol is produced regardless the residence time of the reactor. In addition, there is no significant effect of residence time on the economic potential.

Development of Replacements for Phoscoating Used in Forging, Extrusion and Metal Forming Processes

DOE Office of Scientific and Technical Information (OSTI.GOV)

Kerry Barnett

2003-03-01

Many forging, extrusion, heading and other metal forming processes use graphite-based lubricants, phosphate coatings, and other potentially hazardous or harmful substances to improve the tribology of the metal forming process. The application of phosphate-based coatings has long been studied to determine if other synthetic ''clean'' lubricants could provide the same degree of protection afforded by phoscoatings and its formulations. So far, none meets the cost and performance objectives provided by phoscoatings as a general aid to the metal forming industry. In as much as phoscoatings and graphite have replaced lead-based lubricants, the metal forming industry has had previous experience withmore » a legislated requirement to change processes. However, without a proactive approach to phoscoating replacement, many metal forming processes could find themselves without a cost effective tribology material necessary for the metal forming process« less

Factors influencing internal color of cooked meats.

PubMed

Suman, Surendranath P; Nair, Mahesh N; Joseph, Poulson; Hunt, Melvin C

2016-10-01

This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety. Copyright © 2016 Elsevier Ltd. All rights reserved.

Tailoring properties of commercially pure titanium by gradation extrusion

NASA Astrophysics Data System (ADS)

Bergmann, Markus; Rautenstrauch, Anja; Selbmann, René; de Oliveira, Raoni Barreto; Coelho, Rodrigo Santiago; Landgrebe, Dirk

2016-10-01

Commercially pure titanium (CP Ti) is of great importance in medical applications due to its attractive properties, such as high biocompatibility, excellent corrosion resistance and relatively low density and suitable stiffness. Compared to the commonly used Ti-6Al-4V alloy, its lower strength has to be increased. The most attractive approach is to subject CP Ti to severe plastic deformation (SPD) processes such as Equal Channel Angular Pressing (ECAP). The resulting decreased grain size in CP Ti yields a significant increase in hardness and strength. Common SPD-processes typically provide a uniform modification of the material. Their material efficiency and productivity are critical and limiting factors. A new approach is to tailor the material properties by using Gradation Extrusion, which produces a distinct gradient in microstructure and strength. The forming process combines a regular impact extrusion process and severe plastic deformation in the lateral area of the material. This efficient process can be integrated easily into forming process chains, for instance for dental implants. This paper presents the forming process and the applied die geometry. The results of numerical simulations are used to illustrate the potential of the process to modify and strengthen the titanium material. Experiments show that the material is successfully processed by gradation extrusion. By characterizing the hardness and its distribution within the formed parts the effects of the process are investigated.

Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking.

PubMed

Drago, Silvina R; Franco-Miranda, Hanai; Cian, Raúl E; Betancur-Ancona, David; Chel-Guerrero, Luis

2016-09-01

The aims of the study were to study the inclusion of P. lunatus (PLH) and V. unguiculata (VUH) protein hydrolyzates with bioactive properties into a pasta-extruded product and determine residual activity after extrusion or pasta cooking. Both protein hydrolyzates showed angiotensin-converting enzyme inhibition (ACEI) and antioxidant activity (TEAC). PLH showed higher ACEI but lower TEAC than VUH (97.19 ± 0.23 vs. 91.95 ± 0.29 % and 244.7 ± 3.4 vs. 293.7 ± 3.3 μmol Trolox/g, respectively). They were included at 5 or 10 % into wheat pasta. Control pasta had the lowest ACEI activity or TEAC (22.01 ± 0.76 % or 14.14 ± 1.28 μmol Trolox/g, respectively). Higher activity remained in pasta with PLH than VUH after extrusion, and higher the level of addition, higher the ACEI was. Pasta had practically the same ACEI activity after cooking, thus active compounds were not lost by temperature or lixiviation. Regarding TEAC, higher activity remained in pasta with 10 % VUH (31.84 ± 0.17 μmol Trolox/g). Other samples with hydrolyzates had the same activity. After cooking, pasta with hydrolyzates had higher TEAC values than control, but these were not modified by the level of incorporation. Moreover, the profile changed because pasta with PLH had the highest TEAC values (21.39 ± 0.01 and 20.34 ± 0.15 for 5 or 10 % hydrolyzates, respectively). Cooking decreased this activity (~ 20 %), for all samples. Although a certain loss of antioxidant activity was observed, pasta could be a good vehicle for bioactive compounds becoming a functional food.

Metal flow and temperature in direct extrusion of large-size aluminum billets

NASA Astrophysics Data System (ADS)

Valberg, Henry; Costa, André L. M.

2018-05-01

FEM-analysis is used to study thermo-mechanical conditions in aluminum rod extrusion for billets with large size corresponding to that used in industrial production. In the analysis, focus is on how the metal flow and the temperature conditions in the extrusion material is affected by the extrusion velocity in terms of the ram speed used in the extrusion process. In the study, metal flow is characterized by the deformations in extrusion subjected to a perfect grid pattern, consisting of orthogonal crossing lines, added into the longitudinal mid-plane of the initial billet. The analysis shows that metal flow in extrusion conducted at a low ram speed of 1 mms-1, is predicted significantly different from that at a high speed of 5 mms-1, or above. As regards the thermal conditions in the extrusion material, they are also predicted significantly different, at the low and the high ram speed level. A likely explanation why metal flow is different at low and high ram speeds may be that flow is altered because of the concurrent change in the temperature field within the billet.

What does cooking mean to you?: Perceptions of cooking and factors related to cooking behavior.

PubMed

Wolfson, Julia A; Bleich, Sara N; Smith, Katherine Clegg; Frattaroli, Shannon

2016-02-01

Despite the importance of cooking in American life and evidence suggesting that meals cooked at home are healthier, little is known about perceptions of what it means to cook in the United States. The objective of this study was to describe perceptions of cooking and factors important to how cooking is perceived and practiced among American adults. Seven focus groups (N = 53; 39 female; 35 Black, 16 White, 2 Asian) were conducted from November 2014 to January 2015 in Baltimore City, Maryland. Participants were recruited from two neighborhoods; one with higher median income and access to healthy food and the other with lower income and low access to healthy food. Focus groups were audio recorded, transcribed verbatim and analyzed using a grounded theory approach. Participants' perceptions of cooking varied considerably, regardless of neighborhood income or food access, and spanned a continuum from all scratch cooking to anything made at home. Perceptions of cooking incorporated considerations of whether or how food was heated and the degree of time, effort and love involved if convenience foods were used. Key barriers to cooking included affordability, lack of time, and lack of enjoyment. Key facilitators of frequent cooking included extensive organization and time management to enable participants to incorporate cooking into their daily lives. Cooking is a complex concept and not uniformly understood. Efforts to encourage healthy cooking at home should consider the broad spectrum of activities Americans recognize as cooking as well as the barriers and facilitators to preparing food at home. Public health messages to encourage more frequent cooking should account for the heterogeneity in perspectives about cooking. More research should explore differences in perceptions about cooking in other diverse populations. Copyright © 2015 Elsevier Ltd. All rights reserved.

Development and standardization of sorghum pasta using extrusion technology.

PubMed

Benhur, Dayakar Rao; Bhargavi, G; Kalpana, K; Vishala, A D; Ganapathy, K N; Patil, J V

2015-10-01

Extrusion cooking is a unique method for preparing pasta, which is generally produced from durum wheat semolina. However, preparation of pasta from sorghum is not practiced in India. Therefore, the present study was undertaken to develop and standardize pasta from sorghum cultivar, M35-1 and wheat semolina of 0.1 mm particle size. Sorghum and wheat semolina in different proportions (T1;S:W-50:50,T2;S:W-60:40,T3;S:W-70:30,T4; S:W-80:20, T5; S -100) were mixed with lukewarm water (40 °C) in the cold extruder for 30 min and passed through the extruder with a screw speed of 80 rpm and at a temperature of 55° to obtain pasta of diameter (0.6 mm) and length (1.4 mm). The extruded pasta was dried at 70 °C in a tray drier for 8 h, cooled and stored in polyethylene bags at room temperature. The pasta was subjected to physico-chemical analysis such as length, diameter, bulk density, water absorption, cooking time, cooking loss, moisture, water activity, alcoholic acidity, amylase, carbohydrates, fat, protein, fibre and ash using standard methods. Organoleptic characteristics such as color and appearance, texture, taste, flavor and overall acceptability, stickiness, bulkiness and firmness were evaluated at laboratory level by a panel of semi trained judges using 5 point hedonic rating scale. Among the various blends studied, the sorghum and wheat semolina with a combination of 50:50 (T1) and 60:40 (T2) and 70:30 (T3) were more acceptable than others. Well acceptable sorghum pasta can be developed from sorghum and wheat, thereby improving its nutritional composition.

Processing temperature and moisture content effects on the texture and microscopic appearance of cooked fowl meat gels.

PubMed

Voller, L M; Dawson, P L; Han, I Y

1996-12-01

New aseptic processes are being used and refined to produce convenient, shelf stable liquid products containing meat particles. These processes utilize high temperature, short time thermal treatments to minimize food quality change; however, little research has been conducted on the effects of this process on the texture of meat from mature hens traditionally used for canning. The objective of this study was to examine textural and structural changes in meat structure due to different high temperature (HT) heat treatments and meat moisture contents were examined by use of electron microscopy and torsion analyses. Cooked gels of different moisture contents (71.2 to 74.8%) were formulated from spent fowl breast meat and exposed to processing temperatures of 120 or 124 C. The HT processing resulted in stronger (tougher) meat gels that were more deformable (more chewy) than gels that were not processed by HT. Water added prior to cooking was not retained in samples that were cooked and then processed at 124 C, but was retained in the samples processed at 120 C. Electron micrographs showed a more organized and open gel structure in the samples with higher moisture content and lower temperature (120 C) processing compared to the lower moisture and higher (124 C) temperature treatments.

A review of pharmaceutical extrusion: critical process parameters and scaling-up.

PubMed

Thiry, J; Krier, F; Evrard, B

2015-02-01

Hot melt extrusion has been a widely used process in the pharmaceutical area for three decades. In this field, it is important to optimize the formulation in order to meet specific requirements. However, the process parameters of the extruder should be as much investigated as the formulation since they have a major impact on the final product characteristics. Moreover, a design space should be defined in order to obtain the expected product within the defined limits. This gives some freedom to operate as long as the processing parameters stay within the limits of the design space. Those limits can be investigated by varying randomly the process parameters but it is recommended to use design of experiments. An examination of the literature is reported in this review to summarize the impact of the variation of the process parameters on the final product properties. Indeed, the homogeneity of the mixing, the state of the drug (crystalline or amorphous), the dissolution rate, the residence time, can be influenced by variations in the process parameters. In particular, the impact of the following process parameters: temperature, screw design, screw speed and feeding, on the final product, has been reviewed. Copyright © 2014 Elsevier B.V. All rights reserved.

The FEM simulation of continuous rotary extrusion (CRE) of aluminum alloy AA3003

NASA Astrophysics Data System (ADS)

Rajendran, Nijenthan; Valberg, Henry; Misiolek, Wojciech Z.

2017-10-01

Continuous Rotary Extrusion (CRE) process is also known in literature under Conform TM name and it is mainly used for the continuous extrusion of Aluminum and Copper alloys. CRE use a feedstock in the form of rod, powders and chips, which are fed into the groove of the rotating wheel. As the wheel rotates the feedstock moves along with it due to friction with the wheel. Once the feedstock reaches the abutment the material deforms plastically and it is extruded through the die. CRE has lot to offer when compared to other more conventional extrusion processes such as low energy input, no limit in billet length as it is a continuous process as well as improved material physical properties due to plastic deformation under constant parameters. In this work a FEM model has been developed using Deform TM 3D, to study the metal flow and state variables of AA3003 CRE extrusion. The effect of extrusion wheel velocity has been investigated. The results show that increase in wheel velocity will heat up the feedstock metal due to high shear deformation and higher friction, which significantly changes metal flow conditions at the die exit.

Development and Performance of a Highly Sensitive Model Formulation Based on Torasemide to Enhance Hot-Melt Extrusion Process Understanding and Process Development.

PubMed

Evans, Rachel C; Kyeremateng, Samuel O; Asmus, Lutz; Degenhardt, Matthias; Rosenberg, Joerg; Wagner, Karl G

2018-05-01

The aim of this work was to investigate the use of torasemide as a highly sensitive indicator substance and to develop a formulation thereof for establishing quantitative relationships between hot-melt extrusion process conditions and critical quality attributes (CQAs). Using solid-state characterization techniques and a 10 mm lab-scale co-rotating twin-screw extruder, we studied torasemide in a Soluplus® (SOL)-polyethylene glycol 1500 (PEG 1500) matrix, and developed and characterized a formulation which was used as a process indicator to study thermal- and hydrolysis-induced degradation, as well as residual crystallinity. We found that torasemide first dissolved into the matrix and then degraded. Based on this mechanism, extrudates with measurable levels of degradation and residual crystallinity were produced, depending strongly on the main barrel and die temperature and residence time applied. In addition, we found that 10% w/w PEG 1500 as plasticizer resulted in the widest operating space with the widest range of measurable residual crystallinity and degradant levels. Torasemide as an indicator substance behaves like a challenging-to-process API, only with higher sensitivity and more pronounced effects, e.g., degradation and residual crystallinity. Application of a model formulation containing torasemide will enhance the understanding of the dynamic environment inside an extruder and elucidate the cumulative thermal and hydrolysis effects of the extrusion process. The use of such a formulation will also facilitate rational process development and scaling by establishing clear links between process conditions and CQAs.

Structural characterization of lignin in the process of cooking of cornstalk with solid alkali and active oxygen.

PubMed

Yang, Qiulin; Shi, Jianbin; Lin, Lu; Zhuang, Junping; Pang, Chunsheng; Xie, Tujun; Liu, Ying

2012-05-09

A novel, efficient, and environmentally friendly technology is used in cornstalk cooking, active oxygen (O₂ and H₂O₂) cooking with solid alkali (MgO). After the cooking, the milled wood lignin in the raw material and pulp and the water-soluble and insoluble lignin in the yellow liquor were all characterized by attenuated total reflectance Fourier transform infrared spectroscopy and two-dimensional heteronuclear single-quantum coherence NMR. The results showed that the cooking procedure with solid alkali and active oxygen had a high selectivity for delignification, which could remove 85.5% of the lignin from the raw material. The syringyl (S/S'/S') units could be dissolved preferentially because of their high reactivity, and a novel guaiacyl unit with a carbonyl group (G') was generated in the cooking process. Moreover, during the cooking, the β-O-4' (A/A'/A″) structures as the main side-chain linkages in all the lignins could be partly broken and the β-O-4' (A') with a ring-conjugated structure was readily attacked by oxygen, whereas the H unit and β-5' and β-β' structures were found to stay stable without characteristic reaction.

Structural centrosome aberrations sensitize polarized epithelia to basal cell extrusion.

PubMed

Ganier, Olivier; Schnerch, Dominik; Nigg, Erich A

2018-06-01

Centrosome aberrations disrupt tissue architecture and may confer invasive properties to cancer cells. Here we show that structural centrosome aberrations, induced by overexpression of either Ninein-like protein (NLP) or CEP131/AZI1, sensitize polarized mammalian epithelia to basal cell extrusion. While unperturbed epithelia typically dispose of damaged cells through apical dissemination into luminal cavities, certain oncogenic mutations cause a switch in directionality towards basal cell extrusion, raising the potential for metastatic cell dissemination. Here we report that NLP-induced centrosome aberrations trigger the preferential extrusion of damaged cells towards the basal surface of epithelial monolayers. This switch in directionality from apical to basal dissemination coincides with a profound reorganization of the microtubule cytoskeleton, which in turn prevents the contractile ring repositioning that is required to support extrusion towards the apical surface. While the basal extrusion of cells harbouring NLP-induced centrosome aberrations requires exogenously induced cell damage, structural centrosome aberrations induced by excess CEP131 trigger the spontaneous dissemination of dying cells towards the basal surface from MDCK cysts. Thus, similar to oncogenic mutations, structural centrosome aberrations can favour basal extrusion of damaged cells from polarized epithelia. Assuming that additional mutations may promote cell survival, this process could sensitize epithelia to disseminate potentially metastatic cells. © 2018 The Authors.

Friction Stir Back Extrusion of Aluminium Alloys for Automotive Applications

NASA Astrophysics Data System (ADS)

Xu, Zeren

Since the invention of Friction Stir Welding in 1991 as a solid state joining technique, extensive scientific investigations have been carried out to understand fundamental aspects of material behaviors when processed by this technique, in order to optimize processing conditions as well as mechanical properties of the welds. Based on the basic principles of Friction Stir Welding, several derivatives have also been developed such as Friction Stir Processing, Friction Extrusion and Friction Stir Back Extrusion. Friction Stir Back Extrusion is a novel technique that is proposed recently and designed for fabricating tubes from lightweight alloys. Some preliminary results have been reported regarding microstructure and mechanical properties of Friction Stir Back Extrusion processed AZ31 magnesium alloy, however, systematic study and in-depth investigations are still needed to understand the materials behaviors and underlying mechanisms when subjected to Friction Stir Back Extrusion, especially for age-hardenable Al alloys. In the present study, Friction Stir Back Extrusion processed AA6063-T5 and AA7075-T6 alloys are analyzed with respect to grain structure evolution, micro-texture change, recrystallization mechanisms, precipitation sequence as well as mechanical properties. Optical Microscopy, Electron Backscatter Diffraction, Transmission Electron Microscopy, Vickers Hardness measurements and uniaxial tensile tests are carried out to characterize the microstructural change as well as micro and macro mechanical properties of the processed tubes. Special attention is paid to the micro-texture evolution across the entire tube and dynamic recrystallization mechanisms that are responsible for grain refinement. Significant grain refinement has been observed near the processing zone while the tube wall is characterized by inhomogeneous grain structure across the thickness for both alloys. Dissolution of existing precipitates is noticed under the thermal hysterias imposed by

Effect of various domestic processing and cooking methods on phytic acid and HCl-extractability of calcium, phosphorus and iron of pigeon pea.

PubMed

Duhan, A; Khetarpaul, N; Bishnoi, S

1999-01-01

Manak, the high yielding cultivator of pigeon pea (Cajanus cajan) released by (International Crop Research Institute for Semi-Arid Tropics) ICRISAT, India was subjected to various domestic processing and cooking methods viz., soaking (6, 12 and 18 h, 30 degrees C), soaking and dehulling, ordinary cooking, pressure cooking and germination (24, 36 and 48 h, 30 degrees C). The unprocessed seeds of this variety contained considerable amounts of phytic acid i.e. 917 mg per 100 g. This antinutrient was reduced significantly (P < 0.05) to varying extents (4-37%) in the processed samples. Except soaking and dehulling, the remaining processing and cooking methods did not lower the contents of total calcium, phosphorus and iron. That HCl-extractability of these dietary essential minerals, an index of their bioavailability, enhanced significantly when the pigeon pea seeds were processed and cooked, may be due to reduction in phytate content, which is known to chelate the minerals. A significant and negative correlation between the phytic acid and HCl-extractability of minerals further strengthens our findings.

9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

Code of Federal Regulations, 2010 CFR

2010-01-01

... be demonstrated to be achieved throughout the product. The lethality process must include a cooking... letter in the product name. Detailed cooking instructions shall be provided on the immediate container of...

Experimental study on combined cold forging process of backward cup extrusion and piercing

NASA Astrophysics Data System (ADS)

Henry, Robinson; Liewald, Mathias

2018-05-01

A reduction in material usage of cold forged components while maintaining the functional requirements can be achieved using hollow or tubular preforms. These preforms are used to meet lightweight requirements and to decrease production costs of cold formed components. To increase production efficiency in common multi-stage cold forming processes, manufacturing of hollow preforms by combining the processes backward cup extrusion and piercing was established and will be discussed in this paper. Corresponding investigations and experimental studies are reported in this article. The objectives of the experimental investigations have been the detection of significant process parameters, determination of process limits for the combined processes and validation of the numerical investigations. In addition, the general influence concerning surface quality and diameter tolerance of hollow performs are discussed in this paper. The final goal is to summarize a guideline for industrial application, moreover, to transfer the knowledge to industry, as regards what are required part geometries to reduce the number of forming stages as well as tool cost.

Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions.

PubMed

Okut, Dilara; Devseren, Esra; Koç, Mehmet; Ocak, Özgül Özdestan; Karataş, Haluk; Kaymak-Ertekin, Figen

2018-01-01

Purpose of this study was to develop prototype cooking equipment that can work at reduced pressure and to evaluate its performance for production of strawberry jam. The effect of vacuum cooking conditions on color soluble solid content, reducing sugars total sugars HMF and sensory properties were investigated. Also, the optimum vacuum cooking conditions for strawberry jam were optimized for Composite Rotatable Design. The optimum cooking temperature and time were determined targeting maximum soluble solid content and sensory attributes (consistency) and minimum Hue value and HMF content. The optimum vacuum cooking conditions determined were 74.4 °C temperature and 19.8 time. The soluble solid content strawberry jam made by vacuum process were similar to those prepared by traditional method. HMF contents of jams produced with vacuum cooking method were well within limit of standards.

The impact of video technology on learning: A cooking skills experiment.

PubMed

Surgenor, Dawn; Hollywood, Lynsey; Furey, Sinéad; Lavelle, Fiona; McGowan, Laura; Spence, Michelle; Raats, Monique; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Dean, Moira

2017-07-01

This study examines the role of video technology in the development of cooking skills. The study explored the views of 141 female participants on whether video technology can promote confidence in learning new cooking skills to assist in meal preparation. Prior to each focus group participants took part in a cooking experiment to assess the most effective method of learning for low-skilled cooks across four experimental conditions (recipe card only; recipe card plus video demonstration; recipe card plus video demonstration conducted in segmented stages; and recipe card plus video demonstration whereby participants freely accessed video demonstrations as and when needed). Focus group findings revealed that video technology was perceived to assist learning in the cooking process in the following ways: (1) improved comprehension of the cooking process; (2) real-time reassurance in the cooking process; (3) assisting the acquisition of new cooking skills; and (4) enhancing the enjoyment of the cooking process. These findings display the potential for video technology to promote motivation and confidence as well as enhancing cooking skills among low-skilled individuals wishing to cook from scratch using fresh ingredients. Copyright © 2017 Elsevier Ltd. All rights reserved.

Dimensional accuracy of aluminium extrusions in mechanical calibration

NASA Astrophysics Data System (ADS)

Raknes, Christian Arne; Welo, Torgeir; Paulsen, Frode

2018-05-01

Reducing dimensional variations in the extrusion process without increasing cost is challenging due to the nature of the process itself. An alternative approach—also from a cost perspective—is using extruded profiles with standard tolerances and utilize downstream processes, and thus calibrate the part within tolerance limits that are not achievable directly from the extrusion process. In this paper, two mechanical calibration strategies for the extruded product are investigated, utilizing the forming lines of the manufacturer. The first calibration strategy is based on global, longitudinal stretching in combination with local bending, while the second strategy utilizes the principle of transversal stretching and local bending of the cross-section. An extruded U-profile is used to make a comparison between the two methods using numerical analyses. To provide response surfaces with the FEA program, ABAQUS is used in combination with Design of Experiment (DOE). DOE is conducted with a two-level fractional factorial design to collect the appropriate data. The aim is to find the main factors affecting the dimension accuracy of the final part obtained by the two calibration methods. The results show that both calibration strategies have proven to reduce cross-sectional variations effectively form standard extrusion tolerances. It is concluded that mechanical calibration is a viable, low-cost alternative for aluminium parts that demand high dimensional accuracy, e.g. due to fit-up or welding requirements.

Hot-melt extrusion of sugar-starch-pellets.

PubMed

Yeung, Chi-Wah; Rein, Hubert

2015-09-30

Sugar-starch-pellets (syn. sugar spheres) are usually manufactured through fluidized bed granulation or wet extrusion techniques. This paper introduces hot-melt extrusion (HME) as an alternative method to manufacture sugar-starch-pellets. A twin-screw extruder coupled with a Leistritz Micro Pelletizer (LMP) cutting machine was utilized for the extrusion of different types (normal-, waxy-, and high-amlyose) of corn starch, blended with varying amounts of sucrose. Pellets were characterized for their physicochemical properties including crystallinity, particle size distribution, tensile strength, and swelling expansion. Furthermore, the influence of sugar content and humidity on the product was investigated. Both sucrose and water lowered the Tg of the starch system allowing a convenient extrusion process. Mechanical strength and swelling behavior could be associated with varying amylose and amylopectin. X-ray powder diffractometric (XRPD) peaks of increasing sucrose contents appeared above 30%. This signified the oversaturation of the extruded starch matrix system with sucrose. Otherwise, had the dissolved sucrose been embedded into the molten starch matrix, no crystalline peak could have been recognized. The replacement of starch with sucrose reduced the starch pellets' swelling effect, which resulted in less sectional expansion (SEI) and changed the surface appearance. Further, a nearly equal tensile strength could be detected for sugar spheres with more than 40% sucrose. This observation stands in good relation with the analyzed values of the commercial pellets. Both techniques (fluidized bed and HME) allowed a high yield of spherical pellets (less friability) for further layering processes. Thermal influence on the sugar-starch system is still an obstacle to be controlled. Copyright © 2015 Elsevier B.V. All rights reserved.

Preparation and physicochemical characterization of matrix pellets containing APIs with different solubility via extrusion process.

PubMed

Hegyesi, Diána; Thommes, Markus; Kleinebudde, Peter; Sovány, Tamás; Kása, Péter; Kelemen, András; Pintye-Hódi, Klára; Regdon, Géza

2017-03-01

In this study, a multiparticulate matrix system was produced, containing two different active pharmaceutical ingredients (APIs): enalapril-maleate and hydrochlorothiazide. The critical control points of the process were investigated by means of factorial design. Beside the generally used microcrystalline cellulose, ethylcellulose was used as matrix former to achieve modified drug release ensured by diffusion. The matrix pellets were made by extrusion-spheronization using a twin-screw extruder. Some pellet properties (aspect ratio, 10% interval fraction, hardness, deformation process) were determined. The aim of our study was to investigate how the two different APIs with different solubility and particle size influence the process. The amount of the granulation liquid plays a key role in the pellet shaping. A higher liquid feed rate is preferred in the pelletization process.

Physico-chemical properties and extrusion behaviour of selected common bean varieties.

PubMed

Natabirwa, Hedwig; Muyonga, John H; Nakimbugwe, Dorothy; Lungaho, Mercy

2018-03-01

Extrusion processing offers the possibility of processing common beans industrially into highly nutritious and functional products. However, there is limited information on properties of extrudates from different bean varieties and their association with raw material characteristics and extrusion conditions. In this study, physico-chemical properties of raw and extruded Bishaz, K131, NABE19, Roba1 and RWR2245 common beans were determined. The relationships between bean characteristics and extrusion conditions on the extrudate properties were analysed. Extrudate physico-chemical and pasting properties varied significantly (P < 0.05) among bean varieties. Expansion ratio and water solubility decreased, while bulk density, water absorption, peak and breakdown viscosities increased as feed moisture increased. Protein exhibited significant positive correlation (P < 0.05) with water solubility index, and negative correlations (P < 0.05) with water absorption, bulk density and pasting viscosities. Iron and dietary fibre showed positive correlation while total ash exhibited negative correlation with peak viscosity, final viscosity and setback. Similar trends were observed in principal component analysis. Extrudate physico-chemical properties were found to be associated with beans protein, starch, iron, zinc and fibre contents. Therefore, bean chemical composition may serve as an indicator for beans extrusion behaviour and could be useful in selection of beans for extrusion. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Influences of die channel angles on microstructures and wear behaviors of AZ61 wrought magnesium alloy fabricated by extrusion-shear process

NASA Astrophysics Data System (ADS)

Hu, Hong-J.; Sun, Z.; Ou, Z.-W.

2016-12-01

Extrusion-shear (ES) process for magnesium alloy is a newly developed plastic deformation process, and ES process combines direct extrusion and two steps of ECAE (equal channel angular extrusion). To investigate the effects of the die channel angles on the microstructures and wear behaviors of AZ61 wrought magnesium alloy, the samples used in this study were fabricated by ES process with different die channel angles (120° and 135°). The microstructures of the samples were characterized by optical microscopy (OM), X-ray diffraction (XRD) and (SEM). The cumulative strains in the ES process were predicted by approaches of numerical simulation and theoretical calculation. To characterize the wear resistance of the samples, pin-on-disk tests under dry sliding conditions with various normal loads and reciprocating frequencies were conducted. To define the wear mechanisms of AZ61 magnesium alloy, the worn surfaces after wear tests were analyzed by SEM and energy-dispersive X-ray spectrometer (EDS). Based on the results obtained, die channel angles have significant influences on the grain refinements and wear behaviors of the samples. Decreasing channel angles of the ES die will not only refine the microstructures of magnesium alloys effectively and improve their harnesses, but also improve their wear resistance as decreasing channel angles results in higher friction coefficients and wear rates. With the increase in applied loads and frequencies, wear mechanisms change from mild wear (adhesion, abrasion and oxidation) to severe wear (delamination, plastic deformation and melting). In summary, the wear resistance of ES-processed AZ61 magnesium alloy could be improved by decreasing channel angles of ES dies.

Reactive Extrusion of Zein with Glyoxal

USDA-ARS?s Scientific Manuscript database

Cross-linked zein has been produced using glyoxal as the cross-linking reagent via reactive extrusion for the first time in a twin screw extruder using dilute sodium hydroxide as catalyst. Tri(ethylene glycol) was used as a plasticizer for various items. The extrudate was then ground and processed...

Equal channel angular extrusion for bulk processing of Fe–Co–2V soft magnetic alloys, part II: Texture analysis and magnetic properties

DOE PAGES

Kustas, Andrew B.; Michael, Joseph R.; Susan, Don F.; ...

2018-06-04

In Part I, equal channel angular extrusion (ECAE) was demonstrated as a novel, simple-shear deformation process for producing bulk forms of the low ductility Fe–Co–2V (Hiperco 50A®) soft ferromagnetic alloy with refined grain sizes. Microstructures and mechanical properties were discussed. In this Part II contribution, the crystallographic textures and quasi-static magnetic properties of ECAE-processed Hiperco were characterized. The textures were of a simple-shear character defined by partial {110} and <111> fibers inclined relative to the extrusion direction, in agreement with the expectations for simple-shear deformation textures of BCC metals. These textures were observed throughout all processing conditions and only slightlymore » reduced in intensity by subsequent recrystallization heat treatments. Characterization of the magnetic properties revealed a lower coercivity and higher permeability for ECAE-processed Hiperco specimens relative to the conventionally processed and annealed Hiperco bar. In conclusion, the effects of the resultant microstructure and texture on the coercivity and permeability magnetic properties are discussed.« less

Equal channel angular extrusion for bulk processing of Fe–Co–2V soft magnetic alloys, part II: Texture analysis and magnetic properties

DOE Office of Scientific and Technical Information (OSTI.GOV)

Kustas, Andrew B.; Michael, Joseph R.; Susan, Don F.

In Part I, equal channel angular extrusion (ECAE) was demonstrated as a novel, simple-shear deformation process for producing bulk forms of the low ductility Fe–Co–2V (Hiperco 50A®) soft ferromagnetic alloy with refined grain sizes. Microstructures and mechanical properties were discussed. In this Part II contribution, the crystallographic textures and quasi-static magnetic properties of ECAE-processed Hiperco were characterized. The textures were of a simple-shear character defined by partial {110} and <111> fibers inclined relative to the extrusion direction, in agreement with the expectations for simple-shear deformation textures of BCC metals. These textures were observed throughout all processing conditions and only slightlymore » reduced in intensity by subsequent recrystallization heat treatments. Characterization of the magnetic properties revealed a lower coercivity and higher permeability for ECAE-processed Hiperco specimens relative to the conventionally processed and annealed Hiperco bar. In conclusion, the effects of the resultant microstructure and texture on the coercivity and permeability magnetic properties are discussed.« less

Characterization of changes of lignin structure in the processes of cooking with solid alkali and different active oxygen.

PubMed

Yang, Qiulin; Shi, Jianbin; Lin, Lu; Peng, Lincai; Zhuang, Junping

2012-11-01

The cooking with solid alkali and active oxygen has a high selectivity for delignification. In the present work, the O(2) and H(2)O(2) were separately combined with MgO used in cornstalk cooking for investigating their effects on delignification. After cooking, the lignins in raw material, pulp, and yellow liquor were all characterized by HSQC NMR. The results showed that the syringyl (S/S'/S″) units and β-O-4' (A/A'/A″) structures had different reactivity in the cooking with MgO and H(2)O(2) due to their different structures on side-chains. Whereas the syringyl (S/S'/S″) units could be completely decomposed when the MgO and O(2) were used, and the β-O-4' (A/A'/A″) structures could be partly degraded. A novel structure G' unit with a carbonyl group was only generated in the cooking with MgO and O(2). In addition, the H unit, non-phenolic β-β' (B) and β-5' (C) structures were all stable in both of the two cooking processes. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

Sensory Characteristics and Consumer Acceptance of Frozen Cooked Rice by a Rapid Freezing Process Compared to Homemade and Aseptic Packaged Cooked Rice

PubMed Central

Kwak, Han Sub; Kim, Hye-Gyeong; Kim, Hyun Suk; Ahn, Yong Sik; Jung, Kyunghee; Jeong, Hyo-Young; Kim, Tae Hyeong

2013-01-01

Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars–IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes. PMID:24471112

Analysis and modeling of hot extrusion die for its service life enhancement

NASA Astrophysics Data System (ADS)

Akhtar, Syed Sohail

Aluminum extrusion finds extensive application in the construction, automobile and aerospace industries. High pressures, elevated temperatures, complex and intricate section geometries lead to repeated mechanical and thermal stresses in the die and affiliated tooling. Product rework and rejects can be traced back to various defects spread over the die life cycle: die design, die manufacture and heat treatment, process parameters, inprocess die maintenance/correction and, billet type and quality. Therefore, improved and efficient service life of die and related tooling used in the extrusion press is one the most important factors in maximizing productivity and minimizing cost for ensuring the economical efficiency of an aluminum extrusion plant. How often a die has to be scrapped and replaced with a new one directly contributes to the commercial viability of producing a certain profile. The focus of the current work is on three distinct yet inter-related studies pertaining to the improvement of aluminum extrusion die. Study-A (Die Failure Analysis) is an investigation of various modes and critical failure types based on industrial data (Chapter-2 ), examination of failed dies and finite element simulation for identification of critical process parameters and design features in die fatigue-life (Chapter-3). In Study-B (Die Surface Hardening Treatment), two-stage controlled gas nitriding process for H13 steel is evaluated, both experimentally and numerically, in terms of nitrided case morphology and properties (Chapter-4) followed by experimental and numerical investigation of the effects of repeated nitriding (Chapter-5), pre-nitriding surface preparation (Chapter-6) and die profile geometry (Chapter-7) on nitriding performance in regard to die service life. In Study-C (Effect of Billet Quality on Die Life), the effect of billet quality and related influencing extrusion parameters on the die service life is investigated based on industrial data and some regression

Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball.

PubMed

Yildiz Turp, Gulen; Icier, Filiz; Kor, Gamze

2016-04-01

The objective of the current study was to improve the quality characteristics of ohmically pre-cooked beef meatballs via infrared cooking as a final stage. Samples were pre-cooked in a specially designed-continuous type ohmic cooker at a voltage gradient of 15.26 V/cm for 92 s. Infrared cooking was then applied to the pre-cooked samples at different combinations of heat fluxes (3.706, 5.678, and 8.475 kW/m(2)), application distances (10.5, 13.5, and 16.5 cm) and application durations (4, 8, and 12min). Effects of these parameters on color, texture and cooking characteristics of ohmically pre-cooked beef meatballs were investigated. The appearance of ohmically pre-cooked meatball samples was improved via infrared heating. A dark brown layer desired in cooked meatballs formed on the surface of the meatballs with lowest application distance (10.5 cm) and longest application duration (12 min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating. Copyright © 2015 Elsevier Ltd. All rights reserved.

Fluid Structure Interaction Techniques For Extrusion And Mixing Processes

NASA Astrophysics Data System (ADS)

Valette, Rudy; Vergnes, Bruno; Coupez, Thierry

2007-05-01

This work focuses on the development of numerical techniques devoted to the simulation of mixing processes of complex fluids such as twin-screw extrusion or batch mixing. In mixing process simulation, the absence of symmetry of the moving boundaries (the screws or the rotors) implies that their rigid body motion has to be taken into account by using a special treatment We therefore use a mesh immersion technique (MIT), which consists in using a P1+/P1-based (MINI-element) mixed finite element method for solving the velocity-pressure problem and then solving the problem in the whole barrel cavity by imposing a rigid motion (rotation) to nodes found located inside the so called immersed domain, each sub-domain (screw, rotor) being represented by a surface CAD mesh (or its mathematical equation in simple cases). The independent meshes are immersed into a unique background computational mesh by computing the distance function to their boundaries. Intersections of meshes are accounted for, allowing to compute a fill factor usable as for the VOF methodology. This technique, combined with the use of parallel computing, allows to compute the time-dependent flow of generalized Newtonian fluids including yield stress fluids in a complex system such as a twin screw extruder, including moving free surfaces, which are treated by a "level set" and Hamilton-Jacobi method.

[Effects of rice cleaning and cooking process on the residues of flutolanil, fenobucarb, silafluofen and buprofezin in rice].

PubMed

Satoh, Motoaki; Sakaguchi, Masayuki; Kobata, Masakazu; Sakaguchi, Yoko; Tanizawa, Haruna; Miura, Yuri; Sasano, Ryoichi; Nakanishi, Yutaka

2003-02-01

We studied the effect of cleaning and cooking on the residues of flutolanil, fenobucarb, silafluofen and buprofezin in rice. The rice had been sprayed in a paddy field in Wakayama city, with 3 kinds of pesticide application protocols: spraying once at the usual concentration of pesticides, repeated spraying (3 times) with the usual concentration of pesticides and spraying once with 3 times the usual concentration of pesticides. The residue levels of pesticide decreased during the rice cleaning process. Silafluofen, which has a higher log Pow value, remained in the hull of the rice. Fenobucarb, which has a lower log Pow value, penetrated inside the rice. The residue concentration of pesticide in polished rice was higher than that in pre-washed rice processed ready for cooking. During the cooking procedure, the reduction of pesticides in polished rice was higher than that in brown rice.

Beef patty composition: effects of fat content and cooking method.

PubMed

Berry, B W; Leddy, K

1984-06-01

Patties from ground round, ground chuck , and regular ground beef containing 14%, 19%, and 24% fat, respectively, were cooked by six different methods and analyzed for compositional differences. Cooking methods were electric broiling , charbroiling , roasting, convection heating, frying, and microwave heating. Percent yield, fat, and moisture of cooked patties were significantly affected (p less than .05) by the interaction of fat level and cooking method. Except for patties cooked by broiling or convection heating, patty yields decreased with increasing fat levels. Leaner formulations of ground beef increased in fat percentage with cooking, while patties processed to contain more fat initially decreased in fat percentage following cooking. Microwave cooking always produced patties containing the least fat and caloric content in comparison with other methods. Increasing levels of fat in the raw patty formulation did not appear to affect substantially the total caloric value of the patties following cooking. Cooked patties processed to have 14% fat contained slightly more water and less fat than patties having 24% fat. At current retail prices, cooked patties made to have 14% fat cost +0.20 more per patty than patties produced to contain 24% fat, regardless of the method of cooking.

Embedded Multimaterial Extrusion Bioprinting.

PubMed

Rocca, Marco; Fragasso, Alessio; Liu, Wanjun; Heinrich, Marcel A; Zhang, Yu Shrike

2018-04-01

Embedded extrusion bioprinting allows for the generation of complex structures that otherwise cannot be achieved with conventional layer-by-layer deposition from the bottom, by overcoming the limits imposed by gravitational force. By taking advantage of a hydrogel bath, serving as a sacrificial printing environment, it is feasible to extrude a bioink in freeform until the entire structure is deposited and crosslinked. The bioprinted structure can be subsequently released from the supporting hydrogel and used for further applications. Combining this advanced three-dimensional (3D) bioprinting technique with a multimaterial extrusion printhead setup enables the fabrication of complex volumetric structures built from multiple bioinks. The work described in this paper focuses on the optimization of the experimental setup and proposes a workflow to automate the bioprinting process, resulting in a fast and efficient conversion of a virtual 3D model into a physical, extruded structure in freeform using the multimaterial embedded bioprinting system. It is anticipated that further development of this technology will likely lead to widespread applications in areas such as tissue engineering, pharmaceutical testing, and organs-on-chips.

System and technique for ultrasonic determination of degree of cooking

DOEpatents

Bond, Leonard J [Richland, WA; Diaz, Aaron A [W. Richland, WA; Judd, Kayte M [Richland, WA; Pappas, Richard A [Richland, WA; Cliff, William C [Richland, WA; Pfund, David M [Richland, WA; Morgen, Gerald P [Kennewick, WA

2007-03-20

A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.

75 FR 80527 - Aluminum Extrusions From China

Federal Register 2010, 2011, 2012, 2013, 2014

2010-12-22

...)] Aluminum Extrusions From China AGENCY: United States International Trade Commission. ACTION: Scheduling of... of subsidized and less-than-fair-value imports from China of aluminum extrusions, primarily provided... contained in Aluminum Extrusions From the People's Republic of China: Notice of Preliminary Determination of...

Microfabrication of three-dimensional filters for liposome extrusion

NASA Astrophysics Data System (ADS)

Baldacchini, Tommaso; Nuñez, Vicente; LaFratta, Christopher N.; Grech, Joseph S.; Vullev, Valentine I.; Zadoyan, Ruben

2015-03-01

Liposomes play a relevant role in the biomedical field of drug delivery. The ability of these lipid vesicles to encapsulate and transport a variety of bioactive molecules has fostered their use in several therapeutic applications, from cancer treatments to the administration of drugs with antiviral activities. Size and uniformity are key parameters to take into consideration when preparing liposomes; these factors greatly influence their effectiveness in both in vitro and in vivo experiments. A popular technique employed to achieve the optimal liposome dimension (around 100 nm in diameter) and uniform size distribution is repetitive extrusion through a polycarbonate filter. We investigated two femtosecond laser direct writing techniques for the fabrication of three-dimensional filters within a microfluidics chip for liposomes extrusion. The miniaturization of the extrusion process in a microfluidic system is the first step toward a complete solution for lab-on-a-chip preparation of liposomes from vesicles self-assembly to optical characterization.

Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.

PubMed

Peng, Chiung-Yu; Lan, Cheng-Hang; Lin, Pei-Chen; Kuo, Yi-Chun

2017-02-15

Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by different cooking oils, cooking methods, and food types and to suggest better cooking practices. This study compared aldehydes in COFs produced using four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) in a typical kitchen. Results showed the highest total aldehyde emissions in cooking methods were produced by deep frying, followed by pan frying then by stir frying. Sunflower oil had the highest emissions of total aldehydes, regardless of cooking method and food type whereas rapeseed oil and palm oil had relatively lower emissions. This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., palm oil or rapeseed oil) can reduce the production of aldehydes in COFs, especially long-chain aldehydes such as hexanal and t,t-2,4-DDE. Copyright © 2016 Elsevier B.V. All rights reserved.

A brief review of extrusion-based tissue scaffold bio-printing.

PubMed

Ning, Liqun; Chen, Xiongbiao

2017-08-01

Extrusion-based bio-printing has great potential as a technique for manipulating biomaterials and living cells to create three-dimensional (3D) scaffolds for damaged tissue repair and function restoration. Over the last two decades, advances in both engineering techniques and life sciences have evolved extrusion-based bio-printing from a simple technique to one able to create diverse tissue scaffolds from a wide range of biomaterials and cell types. However, the complexities associated with synthesis of materials for bio-printing and manipulation of multiple materials and cells in bio-printing pose many challenges for scaffold fabrication. This paper presents an overview of extrusion-based bio-printing for scaffold fabrication, focusing on the prior-printing considerations (such as scaffold design and materials/cell synthesis), working principles, comparison to other techniques, and to-date achievements. This paper also briefly reviews the recent development of strategies with regard to hydrogel synthesis, multi-materials/cells manipulation, and process-induced cell damage in extrusion-based bio-printing. The key issue and challenges for extrusion-based bio-printing are also identified and discussed along with recommendations for future, aimed at developing novel biomaterials and bio-printing systems, creating patterned vascular networks within scaffolds, and preserving the cell viability and functions in scaffold bio-printing. The address of these challenges will significantly enhance the capability of extrusion-based bio-printing. Copyright © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Hot-melt extrusion as a continuous manufacturing process to form ternary cyclodextrin inclusion complexes.

PubMed

Thiry, Justine; Krier, Fabrice; Ratwatte, Shenelka; Thomassin, Jean-Michel; Jerome, Christine; Evrard, Brigitte

2017-01-01

The aim of this study was to evaluate hot-melt extrusion (HME) as a continuous process to form cyclodextrin (CD) inclusion complexes in order to increase the solubility and dissolution rate of itraconazole (ITZ), a class II model drug molecule of the Biopharmaceutics Classification System. Different CD derivatives were tested in a 1:1 (CD:ITZ) molar ratio to obtain CD ternary inclusion complexes in the presence of a polymer, namely Soluplus ® (SOL). The CD used in this series of experiments were β-cyclodextrin (βCD), hydroxypropyl-β-cyclodextrin (HPβCD) with degrees of substitution of 0.63 and 0.87, randomly methylated β-cyclodextrin (Rameb ® ), sulfobutylether-β-cyclodextrin (Captisol ® ) and methyl-β-cyclodextrin (Crysmeb ® ). Rheology testing and mini extrusion using a conical twin screw mini extruder were performed to test the processability of the different CD mixtures since CD are not thermoplastic. This allowed Captisol ® and Crysmeb ® to be discarded from the study due to their high impact on the viscosity of the SOL/ITZ mixture. The remaining CD were processed by HME in an 18mm twin screw extruder. Saturation concentration measurements confirmed the enhancement of solubility of ITZ for the four CD formulations. Biphasic dissolution tests indicated that all four formulations had faster release profiles compared to the SOL/ITZ solid dispersion. Formulations of HPβCD 0.63 and Rameb ® even reached 95% of ITZ released in both phases after 1h. The formulations were characterized using thermal differential scanning calorimetry and attenuated total reflectance infra-red analysis. These analyses confirmed that the increased release profile was due to the formation of ternary inclusion complexes. Copyright © 2016 Elsevier B.V. All rights reserved.

Development of a simulation tool to analyze the orientation of LCPs during extrusion process

NASA Astrophysics Data System (ADS)

Ahmadzadegan, Arash

In this thesis, different aspects of the rheology and directionality of the liquid crystalline polymers (LCPs) are investigated. The rheology of LCPs are modeled with different rheological models in different die geometries. The final goal in modeling the rheology and directionality of LCPs is to have a better understanding of their rheology during extrusion processing methods inside extrusion dies and eventually produce more isotropic films of LCPs. An attempt to design a die geometry that produces more isotropic films was made and it was shown that it is possible to use the inertia of the polymer to generate a more isotropic velocity profile at the lip of the die. This isotropic velocity profile can lead to alignment of directors along the streamlines and produce an isotropic film of LCP. It is shown that the rheological properties of the LCP should be altered to have a very low viscosity for this type of die to work. To be able to investigate the effect of processing on directionality of LCPs, it is essential to develop a method to simulate the directionality based on processing conditions. As a result, a user defined function (UDF) code was added to ANSYSRTM ~FLUENTRTM~ to simulate the directionality of LCPs. The rheology of the LCP is modeled using power-law fluid model and the consistency index (K) and power-law index (n) were estimated based on the experimental measurements done with capillary rheometry. Three main phenomena that affect the directionality namely effects of Franks elastic energy, the effect of shear and the effect of movement of crystals with the bulk of polymer are investigated. The results of this simulation are close to physical phenomena seen in real LCPs. To quantify the directionality of the LCPs, the order parameter of the domain were calculated and compared for different flow and fluid conditions. All polymers including LCPs are viscoelastic fluids in molten state. To understand the rheology of LCPs, a die-swell experiment was carried

Effect of some habitual cooking processes on the domoic acid concentration in the cockle (Cerastoderma edule) and Manila clam (Ruditapes philippinarum).

PubMed

Vidal, A; Correa, J; Blanco, J

2009-07-01

The effect of cooking on the concentration and burden of domoic acid in two bivalve molluscs was studied. The Manila clam (Ruditapes philippinarum) and cockle (Cerastoderma edule) were subjected to steaming and boiling, respectively. In both cases, factorial plans were used to evaluate the effects of common cooking methods and the variations likely to take place during the cooking procedure (cooking time and salt concentration in both species, in addition to ethanol percentage in Manila clam). The domoic acid concentration and toxin content were affected by cooking in very different ways in the two species studied. The cockle lost a significant part of its domoic acid content, while the clam did not. Since the weight of the soft tissues in cooked bivalves was lower than in the raw samples in both species, the toxin concentration decreased less than the toxin burden in the cockle, while it increased in the clam, where the toxin burden did not change significantly. Among the cooking variables tested, only cooking time had a noticeable effect on the domoic acid content in the clam and cockle, with the bivalves that were cooked for a longer time having smaller amounts of toxin. It is clear that cooking affects the toxin concentration in bivalves in a way that is species specific. This characteristic must be taken into account when evaluating epidemiological information, establishing allowable toxin levels and in cases where pre-processing treatments such as cooking or similar methods are used in monitoring systems.

Extrusion die and method

DOEpatents

Lipp, G. Daniel

1994-04-26

A method and die apparatus for manufacturing a honeycomb body of rhombic cell cross-section by extrusion through an extrusion die of triangular cell discharge slot configuration, the die incorporating feedholes at selected slot intersections only, such that slot segments communicating directly with the feedholes discharge web material and slot segments not so connected do not discharge web material, whereby a rhombic cell cross-section in the extruded body is provided.

Effect of extrusion process on the functional properties of high amylose corn starch edible films and its application in mango (Mangifera indica L.) cv. Tommy Atkins.

PubMed

Calderón-Castro, Abraham; Vega-García, Misael Odín; de Jesús Zazueta-Morales, José; Fitch-Vargas, Perla Rosa; Carrillo-López, Armando; Gutiérrez-Dorado, Roberto; Limón-Valenzuela, Víctor; Aguilar-Palazuelos, Ernesto

2018-03-01

Starch is an attractive raw material as ingredient for edible film manufacture because of its low cost, abundant availability, renewability, and biodegradability. Nevertheless, starch based films exhibit several disadvantages such as brittleness and poor mechanical and barrier properties, which restrict its application for food packaging. The use of the extrusion technology as a pretreatment of the casting technique to change the starch structure in order to obtain edible films, may constitute an alternative to generate coatings with good functional properties and maintain longer the postharvest quality and shelf life of fruits. For this reason, the objective of this study was to optimize the conditions of an extrusion process to obtain a formulation of modified starch to elaborate edible films with good functional properties using the casting technique and assess the effect during the storage when applied on a model fruit. The best conditions of the extrusion process and concentration of plasticizers were obtained using response surface methodology. From optimization study, it was found that appropriate conditions to obtain starch edible films with the best mechanical and barrier properties were an extrusion temperature of 100 °C and a screw speed of 120 rpm, while the glycerol content was 16.73%. Also, once applied in fruit, the loss of quality attributes was diminished.

Volatilization of mutagens from beef during cooking.

PubMed

Rappaport, S M; McCartney, M C; Wei, E T

1979-12-01

The process of cooking beef substances which are mutagenic in the Ames Salmonella/microsome bioassay [1,2]. In this study, the formation and disposition of basic mutagens produced by cooking beef at different temperatures were examined. Mutagenic activity increased exponentially with cooking temperature between 137 degrees C and 252 degrees C. However, the amount of mutagenic activity remaining in the meat was only 1--7% of that which was volatilized into the air. The ingested dose of mutagens may therefore be significantly influenced by factors which restrict the dissipation of mutagens from the container, as well as by cooking temperature. Inhalation of airborne mutagens from cooking, as an alternative route of exposure, should be investigated when considered in light of some epidemiological data showing an excess of lung and bladder cancer among cooks and kitchen workers.

Field measurement and estimate of gaseous and particle pollutant emissions from cooking and space heating processes in rural households, northern China

NASA Astrophysics Data System (ADS)

Chen, Yuanchen; Shen, Guofeng; Liu, Weijian; Du, Wei; Su, Shu; Duan, Yonghong; Lin, Nan; Zhuo, Shaojie; Wang, Xilong; Xing, Baoshan; Tao, Shu

2016-01-01

Pollutant emissions into outdoor air from cooking and space heating processes with various solid fuels were measured, and daily household emissions were estimated from the kitchen performance tests. The burning of honeycomb briquette had the lowest emission factors, while the use of wood produced the highest pollutants. Daily emissions from space heating were significantly higher than those from cooking, and the use of honeycomb briquette for cooking and raw coal chunk for space heating reduces 28%, 24% and 25% for CO, PM10 and PM2.5, compared to wood for cooking and peat for space heating. Much higher emissions were observed during the initial phase than the stable phase due to insufficient air supply and lower combustion temperature at the beginning of burning processes. However, more mass percent of fine particles formed in the later high temperature stable burning phase may increase potential inhalation exposure risks.

Development of an Ointment Formulation Using Hot-Melt Extrusion Technology.

PubMed

Bhagurkar, Ajinkya M; Angamuthu, Muralikrishnan; Patil, Hemlata; Tiwari, Roshan V; Maurya, Abhijeet; Hashemnejad, Seyed Meysam; Kundu, Santanu; Murthy, S Narasimha; Repka, Michael A

2016-02-01

Ointments are generally prepared either by fusion or by levigation methods. The current study proposes the use of hot-melt extrusion (HME) processing for the preparation of a polyethylene glycol base ointment. Lidocaine was used as a model drug. A modified screw design was used in this process, and parameters such as feeding rate, barrel temperature, and screw speed were optimized to obtain a uniform product. The product characteristics were compared with an ointment of similar composition prepared by conventional fusion method. The rheological properties, drug release profile, and texture characteristics of the hot-melt extruded product were similar to the conventionally prepared product. This study demonstrates a novel application of the hot-melt extrusion process in the manufacturing of topical semi-solids.

Extrusion of metal oxide superconducting wire, tube or ribbon

DOEpatents

Dusek, Joseph T.

1993-10-05

A process for extruding a superconducting metal oxide composition YBa.sub.2 Cu.sub.3 O.sub.7-x provides a wire (tube or ribbon) having a cohesive mass and a degree of flexibility together with enhanced electrical properties. Wire diameters in the range of 6-85 mils have been produced with smaller wires on the order of 10 mils in diameter exhibiting enhanced flexibility for forming braided, or multistrand, configurations for greater current carrying capacity. The composition for extrusion contains a polymeric binder to provide a cohesive mass to bind the particles together during the extrusion process with the binder subsequently removed at lower temperatures during sintering. The composition for extrusion further includes a deflocculent, an organic plasticizer and a solvent which also are subsequently removed during sintering. Electrically conductive tubing with an inner diameter of 52 mil and an outer diameter of 87-355 mil has also been produced. Flat ribbons have been produced in the range of 10-125 mil thick by 100-500 mil wide. The superconducting wire, tube or ribbon may include an outer ceramic insulating sheath co-extruded with the wire, tubing or ribbon.

Extrusion of metal oxide superconducting wire, tube or ribbon

DOEpatents

Dusek, Joseph T.

1993-01-01

A process for extruding a superconducting metal oxide composition YBa.sub.2 Cu.sub.3 O.sub.7-x provides a wire (tube or ribbon) having a cohesive mass and a degree of flexibility together with enhanced electrical properties. Wire diameters in the range of 6-85 mils have been produced with smaller wires on the order of 10 mils in diameter exhibiting enhanced flexibility for forming braided, or multistrand, configurations for greater current carrying capacity. The composition for extrusion contains a polymeric binder to provide a cohesive mass to bind the particles together during the extrusion process with the binder subsequently removed at lower temperatures during sintering. The composition for extrusion further includes a deflocculent, an organic plasticizer and a solvent which also are subsequently removed during sintering. Electrically conductive tubing with an inner diameter of 52 mil and an outer diameter of 87-355 mil has also been produced. Flat ribbons have been produced in the range of 10-125 mil thick by 100-500 mil wide. The superconducting wire, tube or ribbon may include an outer ceramic insulating sheath co-extruded with the wire, tubing or ribbon.

Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures.

PubMed

Neder-Suárez, David; Amaya-Guerra, Carlos A; Quintero-Ramos, Armando; Pérez-Carrillo, Esther; Alanís-Guzmán, María G de J; Báez-González, Juan G; García-Díaz, Carlos L; Núñez-González, María A; Lardizábal-Gutiérrez, Daniel; Jiménez-Castro, Jorge A

2016-08-15

Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%-40% moisture contents and extruded in the range 90-130 °C and at screw speeds in the range 200-360 rpm. The extrudates were stored at 4 °C for 120 h and then at room temperature. The water absorption, solubility index, RS content, viscoelastic, thermal, and microstructural properties of the extrudates were evaluated before and after storage. The extrusion temperature and moisture content significantly affected the physicochemical properties of the extrudates before and after storage. The RS content increased with increasing moisture content and extrusion temperature, and the viscoelastic and thermal properties showed related behaviors. Microscopic analysis showed that extrusion cooking damaged the native starch structure, producing gelatinization and retrogradation and forming RS. The starch containing 35% moisture and extruded at 120 °C and 320 rpm produced the most RS (1.13 g/100 g) after to storage at low temperature. Although the RS formation was low, the results suggest that extrusion cooking could be advantageous for RS production and application in the food industry since it is a pollution less, continuous process requiring only a short residence time.

Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process.

PubMed

Jayasena, Dinesh D; Jung, Samooel; Kim, Hyun Joo; Yong, Hae In; Nam, Ki Chang; Jo, Cheorun

2015-08-01

The effects of bird age and the cooking process on the levels of several taste-active compounds, including inosine 5'-monophosphate (IMP), glutamic acid, cysteine, reducing sugars, as well as oleic, linoleic, arachidonic, and docosahexaenoic acids (DHA), in the breast and leg meats from a certified meat-type commercial Korean native chicken (KNC) strain (Woorimatdag) were investigated. KNC cocks were raised under similar standard conditions at a commercial chicken farm, and breast and leg meats from birds of various ages (10, 11, 12, 13, and 14 wk; 10 birds/age group) were obtained. After raw and cooked meat samples were prepared, they were analyzed for the aforementioned taste-active compounds. Compared to the leg meat, KNC breast meat had higher levels of IMP, arachidonic acid, and DHA, but lower levels of the other taste-active compounds (P < 0.05). KNC meat lost significant amounts of all the taste-active compounds, excluding oleic and linoleic acids, during the cooking process (P < 0.05). However, bird age only had a minor effect on the levels of these taste-active compounds. The results of this study provide useful information regarding the levels of taste-active compounds in KNC meat from birds of different ages, and their fate during the cooking process. This information could be useful for selection and breeding programs, and for popularizing native chicken meat. © 2015 Poultry Science Association Inc.

Hot melt extrusion versus spray drying: hot melt extrusion degrades albendazole.

PubMed

Hengsawas Surasarang, Soraya; Keen, Justin M; Huang, Siyuan; Zhang, Feng; McGinity, James W; Williams, Robert O

2017-05-01

The purpose of this study was to enhance the dissolution properties of albendazole (ABZ) by the use of amorphous solid dispersions. Phase diagrams of ABZ-polymer binary mixtures generated from Flory-Huggins theory were used to assess miscibility and processability. Forced degradation studies showed that ABZ degraded upon exposure to hydrogen peroxide and 1 N NaOH at 80 °C for 5 min, and the degradants were albendazole sulfoxide (ABZSX), and ABZ impurity A, respectively. ABZ was chemically stable following exposure to 1 N HCl at 80 °C for one hour. Thermal degradation profiles show that ABZ, with and without Kollidon ® VA 64, degraded at 180 °C and 140 °C, respectively, which indicated that ABZ could likely be processed by thermal processing. Following hot melt extrusion, ABZ degraded up to 97.4%, while the amorphous ABZ solid dispersion was successfully prepared by spray drying. Spray-dried ABZ formulations using various types of acids (methanesulfonic acid, sulfuric acid and hydrochloric acid) and polymers (Kollidon ® VA 64, Soluplus ® and Eudragit ® E PO) were studied. The spray-dried ABZ with methanesulfonic acid and Kollidon ® VA 64 substantially improved non-sink dissolution in acidic media as compared to bulk ABZ (8-fold), physical mixture of ABZ:Kollidon ® VA 64 (5.6-fold) and ABZ mesylate salt (1.6-fold). No degradation was observed in the spray-dried product for up to six months and less than 5% after one-year storage. In conclusion, amorphous ABZ solid dispersions in combination with an acid and polymer can be prepared by spray drying to enhance dissolution and shelf-stability, whereas those made by melt extrusion are degraded.

[Effect of extrusion on protein and starch bioavailability in corn and lima bean flour blends].

PubMed

Pérez-Navarrete, Cecilia; Betancur-Ancona, David; Casotto, Meris; Carmona, Andrés; Tovar, Juscelino

2007-09-01

Extrusion is used to produce crunchy expanded foods, such as snacks. The nutritional impact of this process has not been studied sufficiently. In this study, in vitro and in vivo protein and starch bioavailability was evaluated in both raw and extruded corn (Zea mays)(C) and lima bean (Phaseolus lunatus)(B) flour blends, prepared in 75C/25B and 50C/ 50B (p/p) proportions. These were processed with a Brabender extruder at 160 degrees C, 100 rpm and 15.5% moisture content. Proximate composition showed that in the extruded products protein and ash contents increased whereas the fat level decreased. In vitro protein digestibility was higher in the extrudates (82%) than in the raw flours (77%). Potentially available starch and resistant starch contents decreased with extrusion. The in vitro assays indicated that extrusion improved protein and starch availability in the studied blends. In vivo bioavailability was evaluated using the rice weevil (Sithophilus oryzae) as a biological model. The most descriptive biomarkers of the changes suggested by the in vivo tests were body protein content (increased by extrusion) and intestinal a-amylase activity (decreased by processing). Overall, results suggest that extrusion notably increases the nutritional quality of corn and lima bean flour blends.

Research on Extrusion of Rubber Composites Reinforced by Short Fibers Orientation Based on FEA

NASA Astrophysics Data System (ADS)

Zhang, Dewei; Wang, Chuansheng; Shen, Bo; Li, Shaoming; Bian, Huiguang

2018-06-01

In recent years, rubber composites reinforced by short fibers has been researched deeply, because of its good performances such as higher wear resistance, higher cut resistance and so on. Some research results indicated that if short fibers get orientation in rubber composites, the performances of rubber products could be promoted greatly. But how to make short fibers get orientation in rubber matrix during extrusion is still a real problem. And there are many parameters affect the short fibers orientation. So, in this paper, the effects of die structure including expansion-die and dam-expansion-die on extrusion flow field of short fiber and rubber composite material during extrusion process has been researched by Polyflow. And the FEA results about the pressure field, velocity field and the velocity vector of the rubber composites flow field indicate that, comparing with expansion-die and the dam-expansion-die, the latter one is better for the extrusion process of rubber composites and making short fibers get radial orientation in rubber matrix.

Development of Maltodextrin-Based Immediate-Release Tablets Using an Integrated Twin-Screw Hot-Melt Extrusion and Injection-Molding Continuous Manufacturing Process.

PubMed

Puri, Vibha; Brancazio, Dave; Desai, Parind M; Jensen, Keith D; Chun, Jung-Hoon; Myerson, Allan S; Trout, Bernhardt L

2017-11-01

The combination of hot-melt extrusion and injection molding (HME-IM) is a promising process technology for continuous manufacturing of tablets. However, there has been limited research on its application to formulate crystalline drug-containing immediate-release tablets. Furthermore, studies that have applied the HME-IM process to molded tablets have used a noncontinuous 2-step approach. The present study develops maltodextrin (MDX)-based extrusion-molded immediate-release tablets for a crystalline drug (griseofulvin) using an integrated twin-screw HME-IM continuous process. At 10% w/w drug loading, MDX was selected as the tablet matrix former based on a preliminary screen. Furthermore, liquid and solid polyols were evaluated for melt processing of MDX and for impact on tablet performance. Smooth-surfaced tablets, comprising crystalline griseofulvin solid suspension in the amorphous MDX-xylitol matrix, were produced by a continuous process on a twin-screw extruder coupled to a horizontally opening IM machine. Real-time HME process profiles were used to develop automated HME-IM cycles. Formulation adjustments overcame process challenges and improved tablet strength. The developed MDX tablets exhibited adequate strength and a fast-dissolving matrix (85% drug release in 20 min), and maintained performance on accelerated stability conditions. Copyright © 2017 American Pharmacists Association®. Published by Elsevier Inc. All rights reserved.

Analog Modeling of the Interplay between Subduction and Lateral Extrusion in the European Alps

NASA Astrophysics Data System (ADS)

van Gelder, I. E.; Willingshofer, E.; Sokoutis, D.

2014-12-01

In the European Alps lateral extrusion is traditionally viewed as a lithospheric scale process that is related to northward indentation of a weak orogenic wedge (the eastern Alps) by a rigid indenter in upper plate position (the Adriatic plate). Critical for the efficiency of the extrusion process is the presence of a 'free boundary' at high angle to the indentation direction. The 'free boundary' in the eastern Alps is the result of the eastward extending Pannonian realm synchronous to indentation. However, indentation has become debatable as recent high-resolution tomography suggests that the Adriatic mantle lithosphere subducted under the extruding Alps. These findings raise first order questions related to: (a) the partitioning of deformation between lateral extrusion of the upper plate and coeval subduction of Adria, (b) the rheology of the lower and upper plates, and (c) the rheology of the plate contact controlling the amount of extrusion on the upper plate vs. accretion on the lower plate.In this analog modeling study, we couple for the first time lateral extrusion tectonics to subduction of the lower plate; thus, extrusion taking place in the upper plate. Within the lithospheric scale models, the lithospheres of the two plates are weakly coupled along an inclined boundary and have contrasting mantle lithosphere strength (stronger in the subducting plate). The interplay of extrusion vs subduction is inferred by varying the mechanical boundary conditions, e.g. the degree of resistance at the 'unconstrained' margin, the strength contrast between the upper and the lower plates and the width of the indented region.The experimental results emphasize that extrusion in the eastern Alps is compatible with coeval subduction of the Adriatic plate. The first experimental series suggests that the following mechanical conditions play a key role in the interplay between extrusion and subduction: (a) the extruding plate is weaker than the subducting plate, (b) the plate

Predictive Modeling of Pathogen Growth in Cooked Meats

NASA Astrophysics Data System (ADS)

Thippareddi, Harshavardhan; Subbiah, Jeyamkondan; Korasapati, Nageswara Rao; Sanchez-Plata, Marcos X.

Thermal processing or cooking of food products has been adopted for centuries as a method of food preservation. Enhancement of product quality parameters such as color, flavor, and texture probably contributed to the adoption of the method for a variety of products. Today, cooking or thermal processing is one of the most commonly used unit operation in the food industry. The significant advantages to cooking of meat and poultry products include extension of shelf life, desirable organoleptic properties, enhanced economic value, and assurance of safety of the products.

The Energetics and Physiological Impact of Cohesin Extrusion.

PubMed

Vian, Laura; Pękowska, Aleksandra; Rao, Suhas S P; Kieffer-Kwon, Kyong-Rim; Jung, Seolkyoung; Baranello, Laura; Huang, Su-Chen; El Khattabi, Laila; Dose, Marei; Pruett, Nathanael; Sanborn, Adrian L; Canela, Andres; Maman, Yaakov; Oksanen, Anna; Resch, Wolfgang; Li, Xingwang; Lee, Byoungkoo; Kovalchuk, Alexander L; Tang, Zhonghui; Nelson, Steevenson; Di Pierro, Michele; Cheng, Ryan R; Machol, Ido; St Hilaire, Brian Glenn; Durand, Neva C; Shamim, Muhammad S; Stamenova, Elena K; Onuchic, José N; Ruan, Yijun; Nussenzweig, Andre; Levens, David; Aiden, Erez Lieberman; Casellas, Rafael

2018-05-17

Cohesin extrusion is thought to play a central role in establishing the architecture of mammalian genomes. However, extrusion has not been visualized in vivo, and thus, its functional impact and energetics are unknown. Using ultra-deep Hi-C, we show that loop domains form by a process that requires cohesin ATPases. Once formed, however, loops and compartments are maintained for hours without energy input. Strikingly, without ATP, we observe the emergence of hundreds of CTCF-independent loops that link regulatory DNA. We also identify architectural "stripes," where a loop anchor interacts with entire domains at high frequency. Stripes often tether super-enhancers to cognate promoters, and in B cells, they facilitate Igh transcription and recombination. Stripe anchors represent major hotspots for topoisomerase-mediated lesions, which promote chromosomal translocations and cancer. In plasmacytomas, stripes can deregulate Igh-translocated oncogenes. We propose that higher organisms have coopted cohesin extrusion to enhance transcription and recombination, with implications for tumor development. Copyright © 2018 Elsevier Inc. All rights reserved.

Effects of extrusion temperature and dwell time on aflatoxin levels in cottonseed.

PubMed

Buser, Michael D; Abbas, Hamed K

2002-04-24

Cottonseed is an economical source of protein and is commonly used in balancing livestock rations; however, its use is typically limited by protein, fat, gossypol, and aflatoxin contents. Whole cottonseed was extruded to determine if the temperature and dwell time (multiple stages of processing) associated with the process affected aflatoxin levels. The extrusion temperature study showed that aflatoxin levels were reduced by an additional 33% when the cottonseed was extruded at 160 degrees C as compared to 104 degrees C. Furthermore, the multiple-pass extrusion study indicated that aflatoxin levels were reduced by an additional 55% when the cottonseed was extruded four times as compared to one time. To estimate the aflatoxin reductions due to extrusion temperature and dwell time, the least mean fits obtained for the individual studies were combined. Total estimated reductions of 55% (three stages of processing at 104 degrees C), 50% (two stages of processing at 132 degrees C), and 47% (one stage of processing at 160 degrees C) were obtained from the combined equations. If the extreme conditions (four stages of processing at 160 degrees C) of the evaluation studies are applied to the combined temperature and processing equation, the resulting aflatoxin reduction would be 76%.

Effect of extrusion conditions on the physico-chemical properties and in vitro protein digestibility of canola meal.

PubMed

Zhang, Bo; Liu, Guo; Ying, Danyang; Sanguansri, Luz; Augustin, Mary Ann

2017-10-01

Canola meal has potential as a high protein food ingredient. The extrusion-induced changes in color, pH, extractable protein and in vitro protein digestibility of canola meal under different extrusion conditions was assessed. The extrusion barrel moisture (24%, 30% or 36%) and screw kneading block length (0, 30 or 60mm) were used as independent process parameters. Extrusion at high barrel moisture (36%) favored protein aggregation resulting in lower extractable protein compared to extrusion at the lowest barrel moisture (24%). At lower barrel moisture contents (24% and 30%), a longer kneading block length increased extractable protein but this was not the case at 36% barrel moisture. Canola protein digestibility was improved upon extrusion at 30% barrel moisture but there was no significant change at lower (24%) or higher (36%) barrel moisture. The kneading block length of the screw had no significant effect on the canola protein digestibility within the same barrel moisture level. The relationship between the physico-chemical parameters and in vitro digestibility was examined. This study highlighted the complex interplay of extrusion processing variables that affect protein degradation and the interaction of components, with consequent effects on protein digestibility. Copyright © 2017 Elsevier Ltd. All rights reserved.

Corrosion anisotropy of titanium deformed by the hydrostatic extrusion

NASA Astrophysics Data System (ADS)

Chojnacka, A.; Kawalko, J.; Koscielny, H.; Guspiel, J.; Drewienkiewicz, A.; Bieda, M.; Pachla, W.; Kulczyk, M.; Sztwiertnia, K.; Beltowska-Lehman, E.

2017-12-01

The corrosion behaviour of titanium rods deformed by hydrostatic extrusion (HE) in artificial saliva (Carter-Brugirard's solution of pH 7.6) was investigated using open-circuit potentials (OCPs), (DC) potentiodynamic polarisation curves and (AC) electrochemical impedance spectroscopy (EIS) techniques. Various electrochemical parameters (corrosion potential Ecorr, corrosion current (icorr), polarisation resistance Rp, charge transfer resistance Rct and oxide film resistance Rf) were analysed. Significant coherence was observed between results achieved from these procedures, i.e., all applied techniques showed the same trend for corrosion resistance. The obtained electrochemical data were then related to the microstructure parameters (crystallographic texture, grain size, grain boundary distribution and density) determined using the EBSD/SEM technique. It was found that the corrosion behaviour of titanium processed by the HE method was superior compared to the unprocessed Ti, and this was clearly dependent on the extrusion direction. The highest corrosion resistance was revealed for the HE-deformed Ti rod of the surface oriented longitudinal (parallel) to the extrusion direction.

Optical Measurement Technology For Aluminium Extrusions

DOE Office of Scientific and Technical Information (OSTI.GOV)

Moe, Per Thomas; Willa-Hansen, Arnfinn; Stoeren, Sigurd

2007-04-07

Optical measurement techniques such as laser scanning, structured light scanning and photogrammetry can be used for accurate shape control for aluminum extrusion and downstream processes. The paper presents the fundamentals of optical shape measurement. Furthermore, it focuses on how full-field in- and off-line shape measurement during pure-bending of aluminum extrusions has been performed with stripe projection (structured light) using white light. Full field shape measurement is difficult to implement industrially, but is very useful as a laboratory tool. For example, it has been clearly shown how moderate internal air pressure (less than 5 bars) can significantly reduce undesirable cross-sectional shapemore » distortions during pure bending, and how buckling of the compressive flange occurs at an early stage. Finally, a stretch-bending set-up with adaptive shape control using internal gas pressure and optical techniques is presented.« less

Hot melt extrusion of ion-exchange resin for taste masking.

PubMed

Tan, David Cheng Thiam; Ong, Jeremy Jianming; Gokhale, Rajeev; Heng, Paul Wan Sia

2018-05-30

Taste masking is important for some unpleasant tasting bioactives in oral dosage forms. Among many methods available for taste-masking, use of ion-exchange resin (IER) holds promise. IER combined with hot melt extrusion (HME) may offer additional advantages over solvent methods. IER provides taste masking by complexing with the drug ions and preventing drug dissolution in the mouth. Drug-IER complexation approaches described in literatures are mainly based either on batch processing or column eluting. These methods of drug-IER complexation have obvious limitations such as high solvent volume requirements, multiprocessing steps and extended processing time. Thus, the objective of this study was to develop a single-step, solvent-free, continuous HME process for complexation of drug-IER. The screening study evaluated drug to IER ratio, types of IER and drug complexation methods. In the screening study, a potassium salt of a weakly acidic carboxylate-based cationic IER was found suitable for the HME method. Thereafter, optimization study was conducted by varying HME process parameters such as screw speed, extrusion temperature and drug to IER ratio. It was observed that extrusion temperature and drug to IER ratio are imperative in drug-IER complexation through HME. In summary, this study has established the feasibility of a continuous complexation method for drug to IER using HME for taste masking. Copyright © 2018 Elsevier B.V. All rights reserved.

Development of expanded extrusion food products for an Advanced Life Support system.

PubMed

Zasypkin, D V; Lee, T C

1999-01-01

Extrusion processing was proposed to provide texture and to expand the variety of cereal food products in an isolated Advanced Life Support (ALS) system. Rice, wheat, and soy are the baseline crops selected for growing during long-term manned space missions. A Brabender single-screw laboratory extruder (model 2003, L/D 20:1), equipped with round nozzles of various lengths, was used as a prototype of a small-size extruder. Several concepts were tested to extend the variety and improve the quality of the products, to decrease environmental loads, and to promote processing stability. These concepts include: the blending of wheat and soybean flour, the extrusion of a coarser rice flour, separation of wheat bran, and optimization of the extruder nozzle design. An optimal nozzle length has been established for the extrusion of rice flour. Bran separating was necessary to improve the quality of wheat extrudates.

Soalr cooking in developing countries

DOE Office of Scientific and Technical Information (OSTI.GOV)

Stone, L.

1994-11-01

Solar cooking must overcome a number of obstacles to realize its potential to improve the lives of women in developing countries. Unlike historical interest in solar cooking, current interest derives from vital environmental and human needs. Deforestation and reliance on wood for cooking lead to many hardships, especially for women, and women in developing countries need access to technology and funding. If the woman builds the oven herself, it notonly makes her more willing to use it but the process empower her with new knowledge and kills. The physical design of the oven must be adapted to local conditions andmore » materials for the oven should be inexpensive and locally available.« less

Public perceptions of cooking and the implications for cooking behaviour in the USA.

PubMed

Wolfson, Julia A; Smith, Katherine Clegg; Frattaroli, Shannon; Bleich, Sara N

2016-06-01

Despite the importance of cooking in modern life, public perceptions about what it means to cook are unknown. We aimed to examine perceptions of cooking and their association with cooking confidence, attitudes and behaviours in the USA. We designed and fielded a nationally representative survey among US adults (n 1112) in April 2015. We used factor analysis to identify perceptions about cooking and multivariate ordered logit and Poisson models to explore associations between those perceptions and cooking confidence, attitudes and behaviours. Nationally representative web-based survey of US adults. US adults aged ≥18 years. Americans conceptualized cooking in three ways: the use of scratch ingredients, convenience foods and not using heat. Respondents who perceived cooking as including convenience foods were less confident in their ability to cook from scratch (OR=0·52, P<0·001) and less likely to enjoy cooking (OR=0·68, P=0·01) than those who did not. Although individuals who perceived cooking as including only scratch ingredients reported cooking dinner (4·31 times/week) and using packaged/boxed products (0·95 times/week) the least frequently, few notable differences in the frequency of cooking meals were observed. Cooking frequency is similar among US adults regardless of how they perceive cooking, but cooking confidence and enjoyment are lowest among Americans who perceive cooking as including the use of convenience foods. These insights should inform the development of more specific measures of cooking behaviour as well as meaningful and targeted public health messages to encourage healthier cooking.

Formulation development and process analysis of drug-loaded filaments manufactured via hot-melt extrusion for 3D-printing of medicines.

PubMed

Korte, Carolin; Quodbach, Julian

2018-02-09

Three dimensional(3D)-printing via fused deposition modeling (FDM) allows the production of individualized solid dosage forms. However, for bringing this benefit to the patient, active pharmaceutical ingredient (API)-loaded filaments of pharmaceutical grade excipients are necessary as feedstock and have to be produced industrially. As large-scale production of API-loaded filaments has not been described in literature, this study presents a development of 3D-printable filaments, which can continuously be produced via hot-melt extrusion. Further, a combination of testing methods for mechanical resilience of filaments was applied to improve the prediction of their printability. Eudragit RL was chosen as a sustained release polymer and theophylline (30%) as thermally stable model drug. Stearic acid (7%) and polyethylene glycol 4000 (10%), were evaluated as suitable plasticizers for producing 3D-printable filaments. The two formulations were printed into solid dosage forms and analyzed regarding their dissolution profiles. This revealed that stearic acid maintained sustained release properties of the matrix whereas polyethylene glycol 4000 did not. Analysis of the continuous extrusion process was done using a design of experiments. It showed that powder feed rate and speed of the stretching device used after extrusion predominantly determine the diameter of the filament and thereby the mechanical resilience of a filament.

Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes.

PubMed

Filgueras, Renata S; Gatellier, Philippe; Ferreira, Claude; Zambiazi, Rui C; Santé-Lhoutellier, Véronique

2011-09-01

The nutritional value of proteins was investigated after the storage and cooking of rhea M. Gastrocnemius pars interna. Oxidation of basic and aromatic amino acids, surface hydrophobicity and aggregation state of proteins, were determined in raw and cooked meat. In addition, myofibrillar proteins were exposed in vitro to proteases of the digestive tract. Cooking markedly affected the protein surface hydrophobicity. The BBP bound content was three times greater in cooked than in fresh rhea meat. A small increment in tryptophan content after cooking was observed. Storage influenced Schiff bases formation indicating the presence of protein-aldehyde adducts after cooking. High content of Schiff bases was found after cooking of samples stored for 5 days, demonstrating a probable implication of free amino groups, most likely from lysine. Cooking decreased the myofibrillar protein susceptibility to pepsin activity. After cooking, the proteolysis rate by pancreatic enzymes increased. Our findings support the importance of protein aggregation in the nutritional value of meat proteins. Copyright © 2011 Elsevier Ltd. All rights reserved.

Effects of raw material extrusion and steam conditioning on feed pellet quality and nutrient digestibility of growing meat rabbits.

PubMed

Liao, Kuoyao; Cai, Jingyi; Shi, Zhujun; Tian, Gang; Yan, Dong; Chen, Delin

2017-06-01

This study was conducted to investigate the effects of raw material extrusion and steam conditioning on feed pellet quality and nutrient digestibility of growing meat rabbits, in order to determine appropriate rabbit feed processing methods and processing parameters. In Exp. 1, an orthogonal design was adopted. Barrel temperature, material moisture content and feed rate were selected as test factors, and acid detergent fiber (ADF) content was selected as an evaluation index to research the optimum extrusion parameters. In Exp. 2, a two-factor design was adopted. Four kinds of rabbit feeds were processed and raw material extrusion adopted optimum extrusion parameters of Exp. 1. A total of 40 healthy and 42-day-old rabbits with similar weight were used in a randomized design, which consisted of 4 groups and 10 replicates in each group (1 rabbits in each replicate). The adaptation period lasted for 7 d, and the digestion trial lasted for 4 d. The results showed as follows: 1) ADF was significantly affected by barrel temperature ( P  < 0.05); the optimum extrusion parameters were barrel temperature 125 °C, moisture content 16% and feed rate 9 Hz. 2) Raw material extrusion and steam conditioning both significantly decreased powder percentage, pulverization ratio and protein solubility ( P  < 0.05), significantly improved hardness and starch gelatinization degree of rabbit feed ( P  < 0.05). They both had significant interaction effects on the processing quality of rabbit feed ( P  < 0.05). 3) Extrusion significantly improved the apparent digestibility of dry matter and total energy ( P  < 0.05). Extrusion and steam conditioning both significantly improved the apparent digestibility of crude fiber (CF), ADF and NDF ( P  < 0.05), but they had no interaction effects on the apparent digestibility of rabbit feed. Thus, using extrusion and steam conditioning technology at the same time in the weaning rabbits feed processing can improve the pellet quality and

Conservation of extrusion as an exit mechanism for Chlamydia.

PubMed

Zuck, Meghan; Sherrid, Ashley; Suchland, Robert; Ellis, Tisha; Hybiske, Kevin

2016-10-01

Chlamydiae exit via membrane-encased extrusion or through lysis of the host cell. Extrusions are novel, pathogen-containing structures that confer infectious advantages to Chlamydia, and are hypothesized to promote cell-to-cell spread, dissemination to distant tissues and facilitate immune evasion. The extrusion phenomenon has been characterized for several Chlamydia trachomatis serovars, but a thorough investigation of extrusion for additional clinically relevant C. trachomatis strains and Chlamydia species has yet to be performed. The key parameters investigated in this study were: (i) the conservation of extrusion across the Chlamydia genus, (ii) the functional requirement for candidate Chlamydia genes in extrusion formation i.e. IncA and CT228 and (iii) extrusion-mediated uptake, and consequent survival of Chlamydia inside macrophages. Inclusion morphology was characterized by live fluorescence microscopy, using an inverted GFP strategy, at early and mid-stages of infection. Enriched extrusions were used to infect bone marrow-derived macrophages, and bacterial viability was measured following macrophage engulfment. Our results demonstrate that extrusion is highly conserved across chlamydiae, including ocular, STD and LGV biovars and divergent Chlamydia species. Consequently, this exit mechanism for Chlamydia may fulfill common advantages important for pathogenesis. © FEMS 2016. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Preparation and investigation of novel gastro-floating tablets with 3D extrusion-based printing.

PubMed

Li, Qijun; Guan, Xiaoying; Cui, Mengsuo; Zhu, Zhihong; Chen, Kai; Wen, Haoyang; Jia, Danyang; Hou, Jian; Xu, Wenting; Yang, Xinggang; Pan, Weisan

2018-01-15

Three dimensional (3D) extrusion-based printing is a paste-based rapid prototyping process, which is capable of building complex 3D structures. The aim of this study was to explore the feasibility of 3D extrusion-based printing as a pharmaceutical manufacture technique for the fabrication of gastro-floating tablets. Novel low-density lattice internal structure gastro-floating tablets of dipyridamole were developed to prolong the gastric residence time in order to improve drug release rate and consequently, improve bioavailability and therapeutic efficacy. Excipients commonly employed in the pharmaceutical study could be efficiently applied in the room temperature 3D extrusion-based printing process. The tablets were designed with three kinds of infill percentage and prepared by hydroxypropyl methylcellulose (HPMC K4M) and hydroxypropyl methylcellulose (HPMC E15) as hydrophilic matrices and microcrystalline cellulose (MCC PH101) as extrusion molding agent. In vitro evaluation of the 3D printed gastro-floating tablets was performed by determining mechanical properties, content uniformity, and weight variation. Furthermore, re-floating ability, floating duration time, and drug release behavior were also evaluated. Dissolution profiles revealed the relationship between infill percentage and drug release behavior. The results of this study revealed the potential of 3D extrusion-based printing to fabricate gastro-floating tablets with more than 8h floating process with traditional pharmaceutical excipients and lattice internal structure design. Copyright © 2017. Published by Elsevier B.V.

Formation of chromosomal domains in interphase by loop extrusion

NASA Astrophysics Data System (ADS)

Fudenberg, Geoffrey

While genomes are often considered as one-dimensional sequences, interphase chromosomes are organized in three dimensions with an essential role for regulating gene expression. Recent studies have shown that Topologically Associating Domains (TADs) are fundamental structural and functional building blocks of human interphase chromosomes. Despite observations that architectural proteins, including CTCF, demarcate and maintain the borders of TADs, the mechanisms underlying TAD formation remain unknown. Here we propose that loop extrusion underlies the formation TADs. In this process, cis-acting loop-extruding factors, likely cohesins, form progressively larger loops, but stall at TAD boundaries due to interactions with boundary proteins, including CTCF. This process dynamically forms loops of various sizes within but not between TADs. Using polymer simulations, we find that loop extrusion can produce TADs as determined by our analyses of the highest-resolution experimental data. Moreover, we find that loop extrusion can explain many diverse experimental observations, including: the preferential orientation of CTCF motifs and enrichments of architectural proteins at TAD boundaries; TAD boundary deletion experiments; and experiments with knockdown or depletion of CTCF, cohesin, and cohesin-loading factors. Together, the emerging picture from our work is that TADs are formed by rapidly associating, growing, and dissociating loops, presenting a clear framework for understanding interphase chromosomal organization.

Final cook temperature monitoring

NASA Astrophysics Data System (ADS)

Stewart, John; Matthews, Michael; Glasco, Marc

2006-04-01

Fully cooked, ready-to-eat products represent one of the fastest growing markets in the meat and poultry industries. Modern meat cooking facilities typically cook chicken strips and nuggets at rates of 6000 lbs per hour, and it is a critical food safety issue to ensure the products on these lines are indeed fully cooked. Common practice now employs oven technicians to constantly measure final cook temperature with insertion-type thermocouple probes. Prior research has demonstrated that thermal imagery of chicken breasts and other products can be used to predict core temperature of products leaving an oven. In practice, implementation of a system to monitor core temperature can be difficult for several reasons. First, a wide variety of products are typically produced on the same production line and the system must adapt to all products. Second, the products can be often hard to find because they often leave the process in random order and may be touching or even overlapping. Another issue is finite measurement time which is typically only a few seconds. Finally, the system is subjected to a rigorous sanitation cycle and must hold up under wash down conditions. To address these problems, a calibrated 320x240 micro-bolometer camera was used to monitor the temperature of formed, breaded poultry products on a fully cooked production line for a period of one year. The study addressed the installation and operation of the system as well as the development of algorithms used to identify the product on a cluttered conveyor belt. It also compared the oven tech insertion probe measurements to the non-contact monitoring system performance.

Chinese Cooking.

ERIC Educational Resources Information Center

Kane, Tony

This unit, intended for secondary level students, is a general introduction to Chinese cooking. It is meant to inform students about the origins of Chinese cooking styles in their various regional manifestations, and it can be used to discuss how and why different cultures develop different styles of cooking. The first part of the unit, adapted…

Process design and control of a twin screw hot melt extrusion for continuous pharmaceutical tamper-resistant tablet production.

PubMed

Baronsky-Probst, J; Möltgen, C-V; Kessler, W; Kessler, R W

2016-05-25

Hot melt extrusion (HME) is a well-known process within the plastic and food industries that has been utilized for the past several decades and is increasingly accepted by the pharmaceutical industry for continuous manufacturing. For tamper-resistant formulations of e.g. opioids, HME is the most efficient production technique. The focus of this study is thus to evaluate the manufacturability of the HME process for tamper-resistant formulations. Parameters such as the specific mechanical energy (SME), as well as the melt pressure and its standard deviation, are important and will be discussed in this study. In the first step, the existing process data are analyzed by means of multivariate data analysis. Key critical process parameters such as feed rate, screw speed, and the concentration of the API in the polymers are identified, and critical quality parameters of the tablet are defined. In the second step, a relationship between the critical material, product and process quality attributes are established by means of Design of Experiments (DoEs). The resulting SME and the temperature at the die are essential data points needed to indirectly qualify the degradation of the API, which should be minimal. NIR-spectroscopy is used to monitor the material during the extrusion process. In contrast to most applications in which the probe is directly integrated into the die, the optical sensor is integrated into the cooling line of the strands. This saves costs in the probe design and maintenance and increases the robustness of the chemometric models. Finally, a process measurement system is installed to monitor and control all of the critical attributes in real-time by means of first principles, DoE models, soft sensor models, and spectroscopic information. Overall, the process is very robust as long as the screw speed is kept low. Copyright © 2015 Elsevier B.V. All rights reserved.

Spent brewer's yeast extract as an ingredient in cooked hams.

PubMed

Pancrazio, Gaston; Cunha, Sara C; de Pinho, Paula Guedes; Loureiro, Mónica; Meireles, Sónia; Ferreira, Isabel M P L V O; Pinho, Olívia

2016-11-01

This work describes the effect of the incorporation of 1% spent yeast extract into cooked hams. Physical/chemical/sensorial characteristics and changes during 12 and 90days storage were evaluated on control and treated cooked hams processed for 1.5, 2.0, 2.5 or 3h. Spent yeast extract addition increased hardness, chewiness, ash, protein and free amino acid content. Similar volatile profiles were obtained, although there were some quantitative differences. No advantages were observed for increased cooking time. No significant differences were observed for physical and sensorial parameters of cooked hams with spent yeast extract at 12 and 90days post production, but His, aldehydes and esters increased at the end of storage. This behaviour was similar to that observed for control hams. The higher hardness of cooked ham with 1% yeast extract was due to the stronger gel formed during cooking and was maintained during storage. This additive acts as gel stabilizer for cooked ham production and could potentially improve other processing characteristics. Copyright © 2016 Elsevier Ltd. All rights reserved.

LINER FOR EXTRUSION BILLET CONTAINERS

DTIC Science & Technology

Shrink-fit assembly device for buildup of ceramic-coated liner and sleeve assemblies was tested and modified to develop desired temperatures and...preliminary evaluation of suitability for extrusion liner use. Procedures were developed for welding short, hollow ceramic cylinders of high-strength metal...carbides and borides to form a ceramic extrusion liner of suitable length. Disassembly tooling for rapid separation of shrink-fitted sleeves from a worn

Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention.

PubMed

Thomas, Heather Mc; Irwin, Jennifer D

2011-11-15

In Canada, there are limited occasions for youth, and especially at-risk youth, to participate in cooking programs. The paucity of these programs creates an opportunity for youth-focused cooking programs to be developed, implemented, and evaluated with the goal of providing invaluable life skills and food literacy to this potentially vulnerable group. Thus, an 18-month community-based cooking program for at-risk youth was planned and implemented to improve the development and progression of cooking skills and food literacy. This paper provides an overview of the rationale for and implementation of a cooking skills intervention for at-risk youth. The manuscript provides information about the process of planning and implementing the intervention as well as the evaluation plan. Results of the intervention will be presented elsewhere. Objectives of the intervention included the provision of applied food literacy and cooking skills education taught by local chefs and a Registered Dietitian, and augmented with fieldtrips to community farms to foster an appreciation and understanding of food, from 'gate to plate'. Eight at-risk youth (five girls and three boys, mean age = 14.6) completed the intervention as of November 2010. Pre-test cooking skills assessments were completed for all participants and post-test cooking skills assessments were completed for five of eight participants. Post intervention, five of eight participants completed in-depth interviews about their experience. The Cook It Up! program can provide an effective template for other agencies and researchers to utilize for enhancing existing programs or to create new applied cooking programs for relevant vulnerable populations. There is also a continued need for applied research in this area to reverse the erosion of cooking skills in Canadian society.

Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention

PubMed Central

2011-01-01

Background In Canada, there are limited occasions for youth, and especially at-risk youth, to participate in cooking programs. The paucity of these programs creates an opportunity for youth-focused cooking programs to be developed, implemented, and evaluated with the goal of providing invaluable life skills and food literacy to this potentially vulnerable group. Thus, an 18-month community-based cooking program for at-risk youth was planned and implemented to improve the development and progression of cooking skills and food literacy. Findings This paper provides an overview of the rationale for and implementation of a cooking skills intervention for at-risk youth. The manuscript provides information about the process of planning and implementing the intervention as well as the evaluation plan. Results of the intervention will be presented elsewhere. Objectives of the intervention included the provision of applied food literacy and cooking skills education taught by local chefs and a Registered Dietitian, and augmented with fieldtrips to community farms to foster an appreciation and understanding of food, from 'gate to plate'. Eight at-risk youth (five girls and three boys, mean age = 14.6) completed the intervention as of November 2010. Pre-test cooking skills assessments were completed for all participants and post-test cooking skills assessments were completed for five of eight participants. Post intervention, five of eight participants completed in-depth interviews about their experience. Discussion The Cook It Up! program can provide an effective template for other agencies and researchers to utilize for enhancing existing programs or to create new applied cooking programs for relevant vulnerable populations. There is also a continued need for applied research in this area to reverse the erosion of cooking skills in Canadian society. PMID:22085523

From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content.

PubMed

Martini, Daniela; Ciccoritti, Roberto; Nicoletti, Isabella; Nocente, Francesca; Corradini, Danilo; D'Egidio, Maria Grazia; Taddei, Federica

2018-02-01

The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, from seed to cooked pasta. The traditional transformation processes negatively influenced TAC and PA content (40% and 89% decrease from seed to cooked pasta, respectively), mainly during the milling process (25% and 84% decrease of TAC and PA, respectively), which has been related to the removal of external layers of kernels. Conversely, the micronisation applied on durum wheat kernels allowed to obtain whole-wheat pasta that preserved the seed endowment of antioxidant compounds even in cooked pasta. These results indicate the micronisation as a valuable approach to produce pasta with improved nutritional value and potential health-promoting effects compared to the traditional pasta.

Chemical characteristics of ambient aerosols contributed by cooking process at Noorpur village near Delhi (India)

NASA Astrophysics Data System (ADS)

Singh, Sudha; Kumar, Bablu; Gupta, Gyan Prakash; Kulshrestha, U. C.

2013-05-01

Combustion of fuels such as wood, crop residue and dung cakes etc. is one of the major sources of air pollution in developing countries. These fuels are still used commonly for cooking purpose in rural India. This study investigates the chemical composition of the ambient aerosols during cooking hours at a village called Noorpur (28.470 N, 77.030 E) which lies near Delhi city. Aerosol sampling was carried out during August 2011-May 2012 by using handy sampler (Envirotech model APM 821) installed at the terrace of a building (˜6m). The samples were collected on 8 hourly basis using Teflon filters. The water extract of these filters was analyzed for major anions (F-, Cl-, NO3-, SO42-) and major cations (Na+, NH4+, K+, Ca2+ Mg2+) by ion chromatography (Metrohm 883 Basic IC Plus). Results highlighted that cooking process contributed significant amount of SO42- and K+ṡ. Biomass burning is considered as a potential source of K+ in air. The high concentration of SO42- might be due to oxidation of SO2 contributed by the combustion of dung cakes. Further, the detailed results will be discussed during the conference.

The effect of feed moisture and temperature on tannin content, antioxidant and antimicrobial activities of extruded chestnuts.

PubMed

Obiang-Obounou, Brice Wilfried; Ryu, Gi Hyung

2013-12-15

This study focuses on the effect of extrusion processing on tannin reduction, phenolic content, flavonoid content, antioxidant and anitimicrobial activity. Extrusion temperature (120 and 140 °C) and feed moisture (25% and 28%) were used on the tannin content, antioxidant and antimicrobial activities. Extrusion cooking reduced tannin content up to 78%, and improved antioxidant activity from 12.89% to 21.17% in a concentration dependant manner without affecting its antimicrobial activity that varied from 250 to 500 mg. The time-kill assay confirmed the ability of extruded chestnut to reduce Pseudomonas aeruginosa count below detectable limit that reduced the original inoculum by 3log10 CFU/mL. Overall, the results showed that extrusion cooking might serve as a tool for tannin reduction and could improve the antioxidant and antimicrobial properties of chestnut, which might be helpful for chestnut related products in the food industry. Copyright © 2013 Elsevier Ltd. All rights reserved.

High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.

PubMed

Marcos, Begonya; Aymerich, Teresa; Monfort, Josep M; Garriga, Margarita

2008-02-01

The efficiency of combining high-pressure processing (HPP) and active packaging technologies to control Listeria monocytogenes growth during the shelf life of artificially inoculated cooked ham was assessed. Three lots of cooked ham were prepared: control, packaging with alginate films, and packaging with antimicrobial alginate films containing enterocins. After packaging, half of the samples were pressurized. Sliced cooked ham stored at 6 degrees C experienced a quick growth of L. monocytogenes. Both antimicrobial packaging and pressurization delayed the growth of the pathogen. However, at 6 degrees C the combination of antimicrobial packaging and HPP was necessary to achieve a reduction of inoculated levels without recovery during 60 days of storage. Further storage at 6 degrees C of pressurized antimicrobial packed cooked ham resulted in L. monocytogenes levels below the detection limit (day 90). On the other hand, storage at 1 degrees C controlled the growth of the pathogen until day 39 in non-pressurized ham, while antimicrobial packaging and storage at 1 degrees C exerted a bacteriostatic effect for 60 days. All HPP lots stored at 1 degrees C led to counts <100CFU/g at day 60. Similar results were observed when combining both technologies. After a cold chain break no growth of L. monocytogenes was observed in pressurized ham packed with antimicrobial films, showing the efficiency of combining both technologies.

Reduction of fumonisin B₁ in corn grits by twin-screw extrusion.

PubMed

Jackson, Lauren S; Jablonski, Joseph; Bullerman, Lloyd B; Bianchini, Andreia; Hanna, Milford A; Voss, Kenneth A; Hollub, April D; Ryu, Dojin

2011-08-01

This study was designed to investigate the fate of fumonisins in flaking corn grits during twin-screw extrusion by measuring fumonisin B₁ (FB₁) and its analogs with a mass balance approach. Food grade corn grits and 2 batches of grits contaminated with FB₁ at 10 and 50 μg/g by Fusarium verticillioides M-2552 were processed with or without glucose supplementation (10%, w/w) with a twin-screw extruder. Extrusion reduced FB₁ in contaminated grits by 64% to 72% without glucose and 89% to 94% with added glucose. In addition, extrusion alone resulted in 26% to 73% reduction in the levels of fumonisin B₂ and fumonisin B₃, while levels of both mycotoxins were reduced by >89% in extruded corn grits containing 10% glucose. Mass balance analysis showed that 38% to 46% of the FB₁ species detected in corn extruded with glucose was N-(deoxy-D-fructos-1-yl)-FB₁, while 23% to 37% of FB₁ species detected in extruded corn grits with and without added glucose was bound to the matrix. It was also found that the hydrolyzed form of FB₁ was a minor species in extruded corn grits with or without added glucose, representing <15% of the total FB₁ species present. Less than 46% of FB₁ originally present in corn grits could be detected in the fumonisin analogues measured in this study. Research is needed to identify the reaction products resulting from extrusion processing of fumonisin-contaminated corn products. Twin-screw extrusion is widely used in food industry for its versatility. This technology may reduce the level of fumonisins in corn particularly with added glucose. Journal of Food Science © 2011 Institute of Food Technologists® No claim to original US government works.

The effect of cooking on the phytochemical content of vegetables.

PubMed

Palermo, Mariantonella; Pellegrini, Nicoletta; Fogliano, Vincenzo

2014-04-01

Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed scientific journals were considered in order to assess the effect of cooking on different phytochemical classes. Changes in phytochemicals upon cooking may result from two opposite phenomena: (1) thermal degradation, which reduces their concentration, and (2) a matrix softening effect, which increases the extractability of phytochemicals, resulting in a higher concentration with respect to the raw material. The final effect of cooking on phytochemical concentration depends on the processing parameters, the structure of food matrix, and the chemical nature of the specific compound. Looking at the different cooking procedures it can be concluded that steaming will ensure better preservation/extraction yield of phenols and glucosinolates than do other cooking methods: steamed tissues are not in direct contact with the cooking material (water or oil) so leaching of soluble compounds into water is minimised and, at the same time, thermal degradation is limited. Carotenoids showed a different behaviour; a positive effect on extraction and the solubilisation of carotenes were reported after severe processing. © 2013 Society of Chemical Industry.

Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour.

PubMed

Akande, Olamide A; Nakimbugwe, Dorothy; Mukisa, Ivan M

2017-11-01

Malnutrition is one of the foremost causes of death among children below 5 years in developing countries. Development of nutrient-dense food formulations using locally available crops has been proposed as a means to combat this menace. This study optimized the extrusion process for the production of a nutritious amaranth-based porridge flour. Least cost formulations containing grain amaranth, groundnut, iron-rich beans, pumpkin, orange-fleshed sweet potato, carrot, and maize were developed and evaluated by a sensory panel ( n  = 30) for acceptability using the 9-point hedonic scale. Extrusion process of the most acceptable porridge flour was optimized by response surface methodology (RSM). Barrel temperature (130-170°C) and feed moisture content (14%-20%) were the independent variables which significantly ( p  < .05) affected in vitro protein digestibility, vitamin A retention, total polyphenol, phytic content, and iron and zinc extractabilities. Optimization of the extrusion process improved the nutritional quality of the instant flour.

Application of Twin Screw Extrusion in the Manufacture of Cocrystals, Part I: Four Case Studies

PubMed Central

Daurio, Dominick; Medina, Cesar; Saw, Robert; Nagapudi, Karthik; Alvarez-Núñez, Fernando

2011-01-01

The application of twin screw extrusion (TSE) as a scalable and green process for the manufacture of cocrystals was investigated. Four model cocrystal forming systems, Caffeine-Oxalic acid, Nicotinamide-trans cinnamic acid, Carbamazepine-Saccharin, and Theophylline-Citric acid, were selected for the study. The parameters of the extrusion process that influenced cocrystal formation were examined. TSE was found to be an effective method to make cocrystals for all four systems studied. It was demonstrated that temperature and extent of mixing in the extruder were the primary process parameters that influenced extent of conversion to the cocrystal in neat TSE experiments. In addition to neat extrusion, liquid-assisted TSE was also demonstrated for the first time as a viable process for making cocrystals. Notably, the use of catalytic amount of benign solvents led to a lowering of processing temperatures required to form the cocrystal in the extruder. TSE should be considered as an efficient, scalable, and environmentally friendly process for the manufacture of cocrystals with little to no solvent requirements. PMID:24310598

Development of poloxamer gel formulations via hot-melt extrusion technology.

PubMed

Mendonsa, Nicole S; Murthy, S Narasimha; Hashemnejad, Seyed Meysam; Kundu, Santanu; Zhang, Feng; Repka, Michael A

2018-02-15

Poloxamer gels are conventionally prepared by the "hot" or the "cold" process. But these techniques have some disadvantages such as high energy consumption, requires expensive equipment and often have scale up issues. Therefore, the objective of this work was to develop poloxamer gels by hot-melt extrusion technology. The model drug selected was ketoprofen. The formulations developed were 30% and 40% poloxamer gels. Of these formulations, the 30% poloxamer gels were selected as ideal gels. DSC and XRD studies showed an amorphous nature of the drug after extrusion. It was observed from the permeation studies that with increasing poloxamer concentration, a decrease in drug permeation was obtained. Other studies conducted for the formulations included in-vitro release studies, texture analysis, rheological studies and pH measurements. In conclusion, the hot-melt extrusion technology could be successfully employed to develop poloxamer gels by overcoming the drawbacks associated with the conventional techniques. Published by Elsevier B.V.

Effects of pelleting, extrusion, or extrusion and pelleting on energy and nutrient digestibility in diets containing different levels of fiber and fed to growing pigs.

PubMed

Rojas, O J; Vinyeta, E; Stein, H H

2016-05-01

An experiment was conducted to determine effects of pelleting, extrusion, and extrusion and pelleting on energy and nutrient digestibility in diets containing low, medium, or high concentrations of fiber. Three diets were formulated: 1) the low-fiber diet contained corn and soybean meal; 2) the medium-fiber diet contained corn, soybean meal, and 25% distillers dried grains with solubles (DDGS); and 3) the high-fiber diet contained corn, soybean meal, 25% DDGS, and 20% soybean hulls. Each diet was divided into 4 batches after mixing. One batch was not further processed and was fed in a meal form, one batch was pelleted at 85°C, one batch was extruded at 115°C using a single-screw extruder, and one batch was extruded at 115°C and then pelleted at 85°C. Thus, 12 different diets were produced. Twenty-four growing pigs (26.5 ± 1.5 kg initial BW) had a T-cannula installed in the distal ileum and were allotted to the 12 diets in a split-plot design with 8 pigs allotted to the low-fiber diets, the medium-fiber diets, and the high-fiber diets, respectively. Diets were fed to the pigs during four 14-d periods. Within each type of diet, the 8 pigs were fed the diets produced using the 4 processing technologies. Therefore, there were 8 replicate pigs per diet. Pigs were adjusted to their diets for 14 d before the experiment was initiated. Each of the four 14-d periods consisted of 5 d for adaptation, 5 d of fecal collection according to the marker to marker approach, and ileal digesta were collected on d 13 and 14. Results indicated that pelleting, extrusion, or extrusion and pelleting improved ( < 0.05) the apparent ileal digestibility of starch and most indispensable AA. In most cases, there were no differences between the pelleted, the extruded, and the extruded and pelleted diets. The apparent total tract digestibility of GE was also improved ( < 0.05) by pelleting and by the combination of extrusion and pelleting. The ME of pelleted diets was greater ( < 0.05) than

Quantitative analysis of mechanical force required for cell extrusion in zebrafish embryonic epithelia.

PubMed

Yamada, Sohei; Iino, Takanori; Bessho, Yasumasa; Hosokawa, Yoichiroh; Matsui, Takaaki

2017-10-15

When cells in epithelial sheets are damaged by intrinsic or extrinsic causes, they are eliminated by extrusion from the sheet. Cell extrusion, which is required for maintenance of tissue integrity, is the consequence of contraction of actomyosin rings, as demonstrated by both molecular/cellular biological experimentation and numerical simulation. However, quantitative evaluation of actomyosin contraction has not been performed because of the lack of a suitable direct measurement system. In this study, we developed a new method using a femtosecond laser to quantify the contraction force of the actomyosin ring during cell extrusion in zebrafish embryonic epithelia. In this system, an epithelial cell in zebrafish embryo is first damaged by direct femtosecond laser irradiation. Next, a femtosecond laser-induced impulsive force is loaded onto the actomyosin ring, and the contraction force is quantified to be on the order of kPa as a unit of pressure. We found that cell extrusion was delayed when the contraction force was slightly attenuated, suggesting that a relatively small force is sufficient to drive cell extrusion. Thus, our method is suitable for the relative quantitative evaluation of mechanical dynamics in the process of cell extrusion, and in principle the method is applicable to similar phenomena in different tissues and organs of various species. © 2017. Published by The Company of Biologists Ltd.

Extrudability of four common beans (Phaseolus vulgaris L.)

USDA-ARS?s Scientific Manuscript database

Extrusion method has been used to cook different food materials by employing the combination of high temperature, pressure and shearing stresses. Effects of extrusion cooking on functional, physicochemical and nutritional properties of common bean (Phaseolus vulgaris L.) have been reported for years...

Applications of common beans in food and biobased materials

USDA-ARS?s Scientific Manuscript database

Extrusion method has been used to cook different food materials by employing the combination of high temperature, pressure and shearing stresses. Effects of extrusion cooking on functional, physicochemical and nutritional properties of common bean (Phaseolus vulgaris L.) have been reported for years...

Rapid production of hollow SS316 profiles by extrusion based additive manufacturing

NASA Astrophysics Data System (ADS)

Rane, Kedarnath; Cataldo, Salvatore; Parenti, Paolo; Sbaglia, Luca; Mussi, Valerio; Annoni, Massimiliano; Giberti, Hermes; Strano, Matteo

2018-05-01

Complex shaped stainless steel tubes are often required for special purpose biomedical equipment. Nevertheless, traditional manufacturing technologies, such as extrusion, lack the ability to compete in a market of customized complex components because of associated expenses towards tooling and extrusion presses. To rapid manufacture few of such components with low cost and high precision, a new Extrusion based Additive Manufacturing (EAM) process, is proposed in this paper, and as an example, short stainless steel 316L complex shaped and sectioned tubes were prepared by EAM. Several sample parts were produced using this process; the dimensional stability, surface roughness and chemical composition of sintered samples were investigated to prove process competence. The results indicate that feedstock with a 316L particle content of 92.5 wt. % can be prepared with a sigma blade mixing, whose rheological behavior is fit for EAM. The green samples have sufficient strength to handle them for subsequent treatments. The sintered samples considerably shrunk to designed dimensions and have a homogeneous microstructure to impart mechanical strength. Whereas, maintaining comparable dimensional accuracy and chemical composition which are required for biomedical equipment still need iterations, a kinematic correction and modification in debinding cycle was proposed.

Gas phase emissions from cooking processes and their secondary aerosol production potential

NASA Astrophysics Data System (ADS)

Klein, Felix; Platt, Stephen; Bruns, Emily; Termime-roussel, Brice; Detournay, Anais; Mohr, Claudia; Crippa, Monica; Slowik, Jay; Marchand, Nicolas; Baltensperger, Urs; Prevot, Andre; El Haddad, Imad

2014-05-01

Long before the industrial evolution and the era of fossil fuels, high concentrations of aerosol particles were alluded to in heavily populated areas, including ancient Rome and medieval London. Recent radiocarbon measurements (14C) conducted in modern megacities came as a surprise: carbonaceous aerosol (mainly organic aerosol, OA), a predominant fraction of particulate matter (PM), remains overwhelmingly non-fossil despite extensive fossil fuel combustion. Such particles are directly emitted (primary OA, POA) or formed in-situ in the atmosphere (secondary OA, SOA) via photochemical reactions of volatile organic compounds (VOCs). Urban levels of non-fossil OA greatly exceed the levels measured in pristine environments strongly impacted by biogenic emissions, suggesting a contribution from unidentified anthropogenic non-fossil sources to urban OA. Positive matrix factorization (PMF) techniques applied to ambient aerosol mass spectrometer (AMS, Aerodyne) data identify primary cooking emissions (COA) as one of the main sources of primary non-fossil OA in major cities like London (Allan et al., 2010), New York (Sun et al., 2011) and Beijing (Huang et al., 2010). Cooking processes can also emit VOCs that can act as SOA precursors, potentially explaining in part the high levels of oxygenated OA (OOA) identified by the AMS in urban areas. However, at present, the chemical nature of these VOCs and their secondary aerosol production potential (SAPP) remain virtually unknown. The approach adopted here involves laboratory quantification of PM and VOC emission factors from the main primary COA emitting processes and their SAPP. Primary emissions from deep-fat frying, vegetable boiling, vegetable frying and meat cooking for different oils, meats and vegetables were analysed under controlled conditions after ~100 times dilution. A high-resolution time-of-flight aerosol mass spectrometer (HR-ToF-AMS) and a high resolution proton transfer time-of-flight mass spectrometer (PTR

Effects of aleurone layer on rice cooking: A histological investigation.

PubMed

Wu, Jianyong; Chen, Jun; Liu, Wei; Liu, Chengmei; Zhong, Yejun; Luo, Dawen; Li, Zhongqiang; Guo, Xiaojuan

2016-01-15

Understanding how aleurone layer (AL) affects rice cooking behaviour is important for rice processing. Individual effects of AL on rice cooking behaviour were evaluated and histological characters of AL before and after cooking were investigated. AL slightly affected rice cooking quality (optimum cooking time, water absorption, volume expansion ratio and total solids loss) while remarkably affected rice texture (hardness and adhesiveness) and peak viscosity. Histological investigation showed that channels were formed in AL during cooking. The channels facilitated the penetration of water, which could explain why AL exhibited slight effects on rice cooking quality. In addition, thick cell walls and thermally stable aleurone grains were widely distributed in AL. Leached components accumulated on them and formed a reinforced coated film on rice surface during cooking, which may be a possible mechanism accounting for the remarkable effect of AL on rice texture. Histological characters of AL are closely related with rice cooking behaviour. Copyright © 2014 Elsevier Ltd. All rights reserved.

Catalytic and thermal cracking processes of waste cooking oil for bio-gasoline synthesis

NASA Astrophysics Data System (ADS)

Dewanto, Muhammad Andry Rizki; Januartrika, Aulia Azka; Dewajani, Heny; Budiman, Arief

2017-03-01

Non-renewable energy resources such as fossil fuels, and coal were depleted as the increase of global energy demand. Moreover, environmental aspect becomes a major concern which recommends people to utilize bio-based resources. Waste cooking oil is one of the economical sources for biofuel production and become the most used raw material for biodiesel production. However, the products formed during frying, can affect the trans-esterification reaction and the biodiesel properties. Therefore, it needs to convert low-quality cooking oil directly into biofuel by both thermal and catalytic cracking processes. Thermal and catalytic cracking sometimes are regarded as prospective bio-energy conversion processes. This research was carried out in the packed bed reactor equipped with 2 stages preheater with temperature of reactor was variated in the range of 450-550°C. At the same temperature, catalytic cracking had been involved in this experiment, using activated ZSM-5 catalyst with 1 cm in length. The organic liquid product was recovered by three stages of double pipe condensers. The composition of cracking products were analyzed using GC-MS instrument and the caloric contents were analyzed using Bomb calorimeter. The results reveal that ZSM-5 was highly selective toward aromatic and long aliphatic compounds formation. The percentage recovery of organic liquid product from the cracking process varies start from 8.31% and the optimal results was 54.08%. The highest heating value of liquid product was resulted from catalytic cracking process at temperature of 450°C with value of 10880.48 cal/gr and the highest product yield with 54.08% recovery was achieved from thermal cracking process with temperature of 450°C.

Computer aided design of extrusion forming tools for complex geometry profiles

NASA Astrophysics Data System (ADS)

Goncalves, Nelson Daniel Ferreira

In the profile extrusion, the experience of the die designer is crucial for obtaining good results. In industry, it is quite usual the need of several experimental trials for a specific extrusion die before a balanced flow distribution is obtained. This experimental based trial-and-error procedure is time and money consuming, but, it works, and most of the profile extrusion companies rely on such method. However, the competition is forcing the industry to look for more effective procedures and the design of profile extrusion dies is not an exception. For this purpose, computer aided design seems to be a good route. Nowadays, the available computational rheology numerical codes allow the simulation of complex fluid flows. This permits the die designer to evaluate and to optimize the flow channel, without the need to have a physical die and to perform real extrusion trials. In this work, a finite volume based numerical code was developed, for the simulation of non-Newtonian (inelastic) fluid and non-isothermal flows using unstructured meshes. The developed code is able to model the forming and cooling stages of profile extrusion, and can be used to aid the design of forming tools used in the production of complex profiles. For the code verification three benchmark problems were tested: flow between parallel plates, flow around a cylinder, and the lid driven cavity flow. The code was employed to design two extrusion dies to produce complex cross section profiles: a medical catheter die and a wood plastic composite profile for decking applications. The last was experimentally validated. Simple extrusion dies used to produced L and T shaped profiles were studied in detail, allowing a better understanding of the effect of the main geometry parameters on the flow distribution. To model the cooling stage a new implicit formulation was devised, which allowed the achievement of better convergence rates and thus the reduction of the computation times. Having in mind the

A New Automated Microwave Heating Process for Cooking and Pasteurization of Microwaveable Foods Containing Raw Meats

USDA-ARS?s Scientific Manuscript database

A new microwave heating process was developed for cooking microwaveable foods containing raw meats. A commercially available inverter-based microwave oven was modified for pasteurization of mechanically tenderized beef, inoculated with Escherichia coli O157:H7 (~ 5 log cfu/g) and packaged in a 12 o...

Predictors of degenerative medial meniscus extrusion: radial component and knee osteoarthritis.

PubMed

Lee, Dae-Hee; Lee, Bum-Sik; Kim, Jong-Min; Yang, Kyung-Sook; Cha, Eun-Jong; Park, Ji-Hun; Bin, Seong-Il

2011-02-01

the purpose of this study was to determine the effect of a radial tear on degenerative medial meniscus posterior horn tear extrusion and to identify predictors of medial meniscus extrusion. we reviewed the records of 102 knees with medial meniscus posterior horn tears and degeneration that underwent a partial meniscectomy. Tears were classified as root (n = 17) and non-root (n = 85) tears, or as radial (n = 46) and non-radial (n = 56) tears. Groups were compared in terms of absolute and relative meniscal extrusion, and the proportion of knees with major (> 3 mm) extrusion. Multiple regression analysis was used to identify predictors of extrusion. the radial group had greater mean absolute (4 ± 1 vs. 3 ± 1 mm, P = 0.001) and relative (31 ± 11 vs. 23 ± 12%, P = 0.031) extrusion than the non-radial group. The radial group also had a greater proportion of major extrusions than the non-radial group (74% vs. 26%; P = 0.016). In contrast, the root tear and non-root tear groups were similar in terms of mean absolute (3 ± 1 vs. 3 ± 1 mm, P = n.s.) and relative (30 ± 7 vs. 26 ± 13%; P = n.s.) extrusion and in terms of proportion with major extrusions (59 vs. 55%; P = n.s.). Extrusion was found to be associated with a similar strength with both the presence of a radial component and the preoperative Kellgren-Lawrence grade. meniscal extrusion was greater and more severe in knees with a radial tear component than in knees without a radial component. The incidence and degree of major extrusion was similar in knees with root tears and non-root tears. A radial component and knee osteoarthritis severity were similarly predictive of absolute and relative extrusion. Meniscal extrusion in osteoarthritic knees was associated not only with degenerative meniscal tear but also with osteoarthritis severity. Therefore, arthroscopic meniscal procedures, especially meniscal repair, should be cautiously considered in patients with meniscal extrusion.

Modeling the Formation of Transverse Weld during Billet-on-Billet Extrusion

PubMed Central

Mahmoodkhani, Yahya; Wells, Mary; Parson, Nick; Jowett, Chris; Poole, Warren

2014-01-01

A comprehensive mathematical model of the hot extrusion process for aluminum alloys has been developed and validated. The plasticity module was developed using a commercial finite element package, DEFORM-2D, a transient Lagrangian model which couples the thermal and deformation phenomena. Validation of the model against industrial data indicated that it gave excellent predictions of the pressure during extrusion. The finite element predictions of the velocity fields were post-processed to calculate the thickness of the surface cladding as one billet is fed in after another through the die (i.e., the transverse weld). The mathematical model was then used to assess the effect a change in feeder dimensions would have on the shape, thickness and extent of the transverse weld during extrusion. Experimental measurements for different combinations of billet materials show that the model is able to accurately predict the transverse weld shape as well as the clad surface layer to thicknesses of 50 μm. The transverse weld is significantly affected by the feeder geometry shape, but the effects of ram speed, billet material and temperature on the transverse weld dimensions are negligible. PMID:28788629

Optimum domestic processing and cooking methods for reducing the polyphenolic (antinutrient) content of pigeon peas.

PubMed

Duhan, A; Khetarpaul, N; Bishnoi, S

2000-01-01

Four high yielding and early maturing cultivars of pigeon pea (Cajanus cajan) namely UPAS-120, ICPL-87, ICPL-151 and, especially, Manak, contained significant amounts of polyphenols (1075 to 1328 mg/100g), which may limit their utilization. The effectiveness of soaking (6, 12 and 18 h, 30 degrees C), soaking and dehulling, ordinary cooking, pressure cooking and germination (24, 36, 48 h, 30 degrees C) in reducing the levels of polyphenols was investigated. A decrease in the polyphenolic contents varying from 4 to 26 percent in different pigeon pea cultivar was achieved. Pressure cooking of soaked-dehulled seeds was found to be the most effective method, followed by sprouting for 48 h, ordinary cooking of soaked-dehulled seeds, and pressure cooking of soaked whole seeds followed by sprouting for 36 h.

Melt extrusion vs. spray drying: The effect of processing methods on crystalline content of naproxen-povidone formulations.

PubMed

Haser, Abbe; Cao, Tu; Lubach, Joe; Listro, Tony; Acquarulo, Larry; Zhang, Feng

2017-05-01

Our hypothesis is that melt extrusion is a more suitable processing method than spray drying to prepare amorphous solid dispersions of drugs with a high crystallization tendency. Naproxen-povidone K25 was used as the model system in this study. Naproxen-povidone K25 solid dispersions at 30% and 60% drug loadings were characterized by modulated DSC, powder X-ray diffraction, FT-IR, and solid-state 13 C NMR to identify phase separation and drug recrystallization during processing and storage. At 30% drug loading, hydrogen bond (H-bond) sites of povidone K25 were not saturated and the glass transition (T g ) temperature of the formulation was higher. As a result, both melt-extruded and spray-dried materials were amorphous initially and remained so after storage at 40°C. At 60% drug loading, H-bond sites were saturated, and T g was low. We were not able to prepare amorphous materials. The initial crystallinity of the formulations was 0.4%±0.2% and 5.6%±0.6%, and increased to 2.7%±0.3% and 21.6%±1.0% for melt-extruded and spray-dried materials, respectively. Spray-dried material was more susceptible to re-crystallization during processing, due to the high diffusivity of naproxen molecules in the formulation matrix and lack of kinetic stabilization from polymer solution. A larger number of crystalline nucleation sites and high surface area made the spray-dried material more susceptible to recrystallization during storage. This study demonstrated the unique advantages of melt extrusion over spray drying for the preparation of amorphous solid dispersions of naproxen at high drug level. Copyright © 2017 Elsevier B.V. All rights reserved.

Effect of extrusion temperature and moisture content of corn flour on crystallinity and hardness of rice analogues

NASA Astrophysics Data System (ADS)

Budi, Faleh Setia; Hariyadi, Purwiyatno; Budijanto, Slamet; Syah, Dahrul

2015-12-01

Rice analogues are food products made of broken rice and/or any other carbohydrate sources to have similar texture and shape as rice. They are usually made by hot extrusion processing. The hot extrusion process may change the crystallinity of starch and influence the characteristic of rice analogues. Therefore, this research aimed to study the effect of moisture content of incoming dough and temperature of extrusion process on the crystallinity and hardness of resulting rice analogues. The dough's were prepared by mixing of corn starch-flour with ratio 10/90 (w/w) and moisture content of 35%, 40% and 45% (w/w) and extrusion process were done at temperature of 70, 80, 90°C by using of twin screw extruder BEX-DS-2256 Berto. The analyses were done to determine the type of crystal, degree of crystallinity, and hardness of the resulting rice analogues. Our result showed that the enhancement of extrusion temperature from 70 - 90°C increased degree of crystallinity from 5.86 - 15.00% to 10.70 - 18.87% and hardness from 1.71 - 4.36 kg to 2.05 - 5.70 kg. The raising of dough moisture content from 35 - 45% decreased degree of crystallinity from 15.00 - 18.87% to 5.86 - 10.70% and hardness from 4.36 - 5.70 kg to 1.71 - 2.05 kg. The increase of degree of crystallinity correlated positively with the increase of hardness of rice analogues (r = 0.746, p = 0.05).

Cooking with Kids.

ERIC Educational Resources Information Center

Spears, Jo Ann

2000-01-01

Guides preschool educators through cooking activities that can enhance children's abilities in math, science, social studies, reading, language, motor development, art, music, social skills, and health education. Contains 11 step-by-step instructions, suggested rebus cards, important cooking rules, and recipes to ensure successful cooking with…

Factors Contributing to Pilot Valve Fuel Seal Extrusion in Orbiter PRCS Thrusters

NASA Technical Reports Server (NTRS)

Waller, J.M.; Saulsberry, R.L.; Albright, John D.

2000-01-01

Extrusion of the polytetrafluoroethylene (PTFE) pilot seal used in the monomethylhydrazine (fuel) valve of the Orbiter Primary Reaction Control System (PRCS) thrusters has been implicated in numerous on-orbit thruster failures and on-ground valve failures. Two extrusion mechanisms have been proposed, one or both may be occurring. The first mechanism is attributed to thermal expansion mismatch between adjacent PTFE and metal parts used in the fuel valve, and is referred to as thermal extrusion. The second mechanism is attributed to nitrogen tetroxide (oxidizer) leakage from the adjacent oxidizer valve on the same thruster during ground turnaround, and is referred to as oxidizer-induced extrusion. Model calculations of PTFE pilot seal in an exact pilot valve configuration show that extrusion can be caused by differential thermal expansion, without the intervening influence of oxidizer. Experimental data on semitrapped PTFE and TFM (modified PTFE) specimens simulating a fuel pilot valve configuration show that thermal extrusion 1) is incremental and irreversible, 2) increases with the size of the thermal excursion, 3) decreases with successive thermal cycling, and 4) is accompanied by gap formation. Both PTFE and TFM exhibit a higher affinity for oxidizer than fuel. The property changes associated with oxidizer uptake may explain why oxidizer seals do not exhibit extrusion. Impression replicas of fuel pilot seals removed from the Orbiter fleet show two types of extrusion: extrusion of the entire seal (loaded extrusion), or extrusion of non-sealing surface (unloaded extrusion). Both extrusion types may arise from differences in service history, rather than in failure mechanism. The plausibility oxidizer-induced extrusion was evaluated. Preliminary calculations suggest that enough energy, heat, or gas may be liberated under certain operational scenarios to cause catastrophic extrusion. However, given the lack of supporting data, conclusions implicating oxidizer leakage

A Cooking Curriculum.

ERIC Educational Resources Information Center

Wright, Wynn D., Ed.

This cooking curriculum, issued by the Washington District Early Childhood Council, details specific ways in which language arts, math, science, and social studies may be taught through cooking specific recipes. Cooking activities and recipes are presented for the fall, winter, and spring months, and guidelines are provided for preparing…

Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.

PubMed

Iborra-Bernad, C; García-Segovia, P; Martínez-Monzó, J

2015-08-01

In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook-vide (at 80 and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-vide and sous-vide at 90 °C, while in green beans and carrots the application of the sous-vide (90 °C) required longer cooking times than cook-vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple-flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. β-Carotene extraction increased in carrots with traditional cooking and cook-vide (P < 0.05). Cryo-SEM micrographs suggested higher swelling pressure of starch in potatoes cells cooked in contact with water, such as traditional cooking and cook-vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with sous-vide and cook-vide. Sous-vide preserved organelles in the carrot cells, which could explain the lower extraction of β-carotene compared with cook-vide and traditional cooking. Sous-vide cooking of purple-flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase β-carotenes availability. For green beans, cook-vide, and sous-vide provided products with higher ascorbic acid content. © 2015 Institute of Food Technologists®

Manufacture of porous biodegradable polymer conduits by an extrusion process for guided tissue regeneration

NASA Technical Reports Server (NTRS)

Widmer, M. S.; Gupta, P. K.; Lu, L.; Meszlenyi, R. K.; Evans, G. R.; Brandt, K.; Savel, T.; Gurlek, A.; Patrick, C. W. Jr; Mikos, A. G.;

A sustainable solid state recycling of pure aluminum by means of friction stir extrusion process (FSE)

NASA Astrophysics Data System (ADS)

Mehtedi, Mohamad El; Forcellese, Archimede; Simoncini, Michela; Spigarelli, Stefano

2018-05-01

In this research, the feasibility of solid-state recycling of pure aluminum AA1099 machining chips using FSE process is investigated. In the early stage, a FE simulation was conducted in order to optimize the die design and the process parameters in terms of plunge rotational speed and extrusion rate. The AA1099 aluminum chips were produced by turning of an as-received bar without lubrication. The chips were compacted on a MTS machine up to 150KN of load. The extruded samples were analyzed by optical and electron microscope in order to see the material flow and to characterize the microstructure. Finally, micro-hardness Vickers profiles were carried out, in both longitudinal and transversal direction of the obtained profiles, in order to investigate the homogeneity of the mechanical properties of the extrudate.

Outdoor cooking prevalence in developing countries and its implication for clean cooking policies

NASA Astrophysics Data System (ADS)

Langbein, Jörg; Peters, Jörg; Vance, Colin

2017-11-01

More than 3 billion people use wood fuels for their daily cooking needs, with detrimental health implications related to smoke emissions. Best practice global initiatives emphasize the dissemination of clean cooking stoves, but these are often expensive and suffer from interrupted supply chains that do not reach rural areas. This emphasis neglects that many households in the developing world cook outdoors. Our calculations suggest that for such households, the use of less expensive biomass cooking stoves can substantially reduce smoke exposure. The cost-effectiveness of clean cooking policies can thus be improved by taking cooking location and ventilation into account.

Plasticized chitosan/polyolefin films produced by extrusion.

PubMed

Matet, Marie; Heuzey, Marie-Claude; Ajji, Abdellah; Sarazin, Pierre

2015-03-06

Plasticized chitosan and polyethylene blends were produced through a single-pass extrusion process. Using a twin-screw extruder, chitosan plasticization was achieved in the presence of an acetic acid solution and glycerol, and directly mixed with metallocene polyethylene, mPE, to produce a masterbatch. Different dilutions of the masterbatch (2, 5 and 10 wt% of plasticized chitosan), in the presence of ethylene vinyl acetate, EVA, were subsequently achieved in single screw film extrusion. Very small plasticized chitosan domains (number average diameter <5 μm) were visible in the polymeric matrix. The resulting films presented a brown color and increasing haze with chitosan plasticized content. Mechanical properties of the mPE films were affected by the presence of plasticized chitosan, but improvement was observed as a result of some compatibility between mPE and chitosan in the presence of EVA. Finally the incorporation of plasticized chitosan affected mPE water vapor permeability while oxygen permeability remained constant. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effects of processing, cooking, and storage on ß-carotene retention and bioaccessibility in biofortified cassava (Manihot esculenta)

USDA-ARS?s Scientific Manuscript database

Biofortification of cassava with beta-carotene is currently being tested in African populations where cassava is a staple food and vitamin A deficiency is a public health problem. Measuring the impact of traditional African processing and cooking on beta-carotene concentration and bioaccessibility ...

Polymorphic Transformation of Indomethacin during Hot Melt Extrusion Granulation: Process and Dissolution Control.

PubMed

Xu, Ting; Nahar, Kajalajit; Dave, Rutesh; Bates, Simon; Morris, Kenneth

2018-05-10

To study and elucidate the effect of the intensity and duration of processing stresses on the possible solid-state changes during a hot melt extrusion granulation process. Blends of α-indomethacin and PEG 3350 (w/w 4:1) were granulated using various screw sizes/designs on the melt extruder under different temperature regimes. Differential Scanning Calorimetry and X-ray Powder Diffraction were employed for characterization. The dissolution behavior of the pure polymorphs and the resulting granules was determined using in-situ fiber optic UV testing system. An XRPD quantitation method using Excel full pattern fitting was developed to determine the concentration of each constituent (amorphous, α and γ indomethacin and PEG) in samples collected from each functioning zone and in granules. Analysis of in-process samples and granules revealed that higher temperature (≥130°C) and shear stress accelerated the process induced phase transitions from amorphous and/or the α form to γ indomethacin during heating stage. However, rapid cooling resulted in an increased percentage of the α form allowing isolation of the meta-stable form. By determining the conditions that either prevent or facilitate process induced transformations of IMC polymorphs during melt granulation, a design space was developed to control the polymorph present in the resulting granules. This represents the conditions necessary to balance the thermodynamic relationships between the polymorphs of the IMC system and the kinetics of the possible transformations as a function of the processing stresses.

Impact of optimised cooking on the antioxidant activity in edible mushrooms.

PubMed

Ng, Zhi Xiang; Tan, Wan Chein

2017-11-01

This study aimed to investigate the effect of four cooking methods with different durations on the in vitro antioxidant activities of five edible mushrooms, namely Agaricus bisporus , Flammulina velutipes , Lentinula edodes , Pleurotus ostreatus and Pleurotus eryngii. Among the raw samples, A. bisporus showed the highest total antioxidant activity (reducing power and radical scavenging), total flavonoid, ascorbic acid and water soluble phenolic contents. Short-duration steam cooking (3 min) increased the total flavonoid and ascorbic acid while prolonged pressure cooking (15 min) reduced the water soluble phenolic content in the mushrooms. The retention of antioxidant value in the mushrooms varied with the variety of mushroom after the cooking process. The cooking duration significantly affected the ascorbic acid in the mushrooms regardless of cooking method. To achieve the best antioxidant values, steam cooking was preferred for F. velutipes (1.5 min), P. ostreatus (4.5 min) and L. edodes (4.5 min) while microwave cooking for 1.5 min was a better choice for A. bisporus . Pressure cooked P. eryngii showed the best overall antioxidant value among the cooked samples. Optimised cooking method including pressure cooking could increase the antioxidant values in the edible mushrooms.

Continuous manufacturing of solid lipid nanoparticles by hot melt extrusion.

PubMed

Patil, Hemlata; Kulkarni, Vijay; Majumdar, Soumyajit; Repka, Michael A

2014-08-25

Solid lipid nanoparticles (SLN) can either be produced by hot homogenization of melted lipids at higher temperatures or by a cold homogenization process. This paper proposes and demonstrates the formulation of SLN for pharmaceutical applications by combining two processes: hot melt extrusion (HME) technology for melt-emulsification and high-pressure homogenization (HPH) for size reduction. This work aimed at developing continuous and scalable processes for SLN by mixing a lipid and aqueous phase containing an emulsifier in the extruder barrel at temperatures above the melting point of the lipid and further reducing the particle size of emulsion by HPH linked to HME in a sequence. The developed novel platform demonstrated better process control and size reduction compared to the conventional process of hot homogenization (batch process). Varying the process parameters enabled the production of SLN below 200 nm (for 60 mg/ml lipid solution at a flow rate of 100ml/min). Among the several process parameters investigated, the lipid concentration, residence time and screw design played major roles in influencing the size of the SLN. This new process demonstrates the potential use of hot melt extrusion technology for continuous and large-scale production of SLN. Copyright © 2014 Elsevier B.V. All rights reserved.

Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.

PubMed

Shrestha, Subash; Cornforth, Daren; Nummer, Brian A

2010-09-01

Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of E. coli O157:H7 and other food pathogens. This is difficult to achieve during grilling or frying of thick burgers without overcooking the surface. Thus, the feasibility of partially or completely cooking frozen patties in liquid (93 °C water) together with hot holding in liquid was investigated. Initial studies demonstrated that compared to frying, liquid cooking decreased (P < 0.05) patty diameter (98 compared with 93 mm) and increased (P < 0.05) thickness (18.1 compared with 15.6 mm). Liquid cooked patties had greater weight loss (P < 0.05) immediately after cooking (29 compared with 21%), but reabsorbed moisture and were not different from fried patties after 1 h hot water holding (61 °C). Protein and fat content were not affected by cooking method. However, liquid cooked patties were rated lower (P < 0.05) than fried patties for appearance (5.7 compared with 7.5) and flavor (5.9 compared with 7.5). An 8-member focus group then evaluated methods to improve both appearance and flavor. Salted, grill-marked patties were preferred, and caramel coloring was needed in the marinade to obtain acceptable flavor and color during liquid cooking or hot holding. Patties with 0.75% salt that were grill-marked and then finish-cooked in hot marinade (0.75% salt, 0.3% caramel color) were rated acceptable (P < 0.05) by consumers for up to 4 h hot holding in marinade, with mean hedonic panel ratings > 7.0 (like moderately) for appearance, juiciness, flavor, and texture. Grill-marked and marinade-cooked ground beef patties reached a safe internal cooking temperature without overcooking the surface. Burgers cooked using this method maintained high consumer acceptability right after cooking and for up to 4 h of hot holding. Consumers and foodservice operations could use this method without specialized equipment, and instead use inexpensive and common equipment

Fabrication of High Strength Lightweight Metals for Armor and Structural Applications: Large Scale Equal Channel Angular Extrusion Processing of Aluminum 5083 Alloy

DTIC Science & Technology

2017-06-01

ARL-TR-8047 ● JUNE 2017 US Army Research Laboratory Fabrication of High -Strength Lightweight Metals for Armor and Structural...to the originator. ARL-TR-8047 ● JUNE 2017 US Army Research Laboratory Fabrication of High -Strength Lightweight Metals for...Fabrication of High -Strength Lightweight Metals for Armor and Structural Applications: Large-Scale Equal Channel Angular Extrusion Processing of

Microwave Cooking Practices in Minnesota Food Service Establishments.

PubMed

Hedeen, Nicole; Reimann, David; Everstine, Karen

2016-03-01

Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U.S. Food and Drug Administration (FDA) guidelines. From 2008 to 2009, the Minnesota Department of Health collected data from a convenience sample of 60 food establishments within the state. Facility types included fast-food restaurants, sit-down restaurants, school food service, nursing homes, hotels and motels, and daycare centers. Food preparation practices were classified as prep-serve, cookserve, or complex. Minnesota environmental health specialists administered a study questionnaire to managers during routine inspections. Establishments included in this study reported using microwave ovens primarily to warm commercial ready-to-eat products (67%) and to warm foods for palatability (50%). No minimum temperatures are required for these processes because these foods do not require pathogen destruction. However, food establishments using complex preparation practices more often reported using microwave ovens for multiple processes and for processes that require pathogen destruction. For establishments that did report microwave oven use for food requiring pathogen destruction, the majority of managers reported following most FDA recommendations for cooking and reheating for hot-holding potentially hazardous foods, but many did not report letting food stand for 2 min after cooking. Additional training on stand time after microwave cooking could be beneficial because of low reporting

Stainless steel leaches nickel and chromium into foods during cooking.

PubMed

Kamerud, Kristin L; Hobbie, Kevin A; Anderson, Kim A

2013-10-02

Toxicological studies show that oral doses of nickel and chromium can cause cutaneous adverse reactions such as dermatitis. Additional dietary sources, such as leaching from stainless steel cookware during food preparation, are not well characterized. This study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless steel saucepan, cooking times of 2-20 h, 10 consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After 6 h of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold, respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34-fold and Cr increased approximately 35-fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases. Metal leaching decreases with sequential cooking cycles and stabilized after the sixth cooking cycle, although significant metal contributions to foods were still observed. The tenth cooking cycle resulted in an average of 88 μg of Ni and 86 μg of Cr leached per 126 g serving of tomato sauce. Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage.

Stainless Steel Leaches Nickel and Chromium into Foods During Cooking

PubMed Central

Kamerud, Kristin L.; Hobbie, Kevin A.; Anderson, Kim A.

2014-01-01

Toxicological studies show that oral doses of nickel and chromium can cause cutaneous adverse reactions such as dermatitis. Additional dietary sources, such as leaching from stainless steel cookware during food preparation, are not well characterized. This study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless steel saucepan; cooking times of 2 to 20 hours, ten consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After six hours of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34 fold and Cr increased approximately 35 fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases. Metal leaching decreases with sequential cooking cycles and stabilized after the sixth cooking cycle, though significant metal contributions to foods were still observed. The tenth cooking cycle, resulted in an average of 88 μg of Ni and 86 μg of Cr leached per 126 g serving of tomato sauce. Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage. PMID:23984718

Implementation of a Cooking Bus intervention to support cooking in schools in Wales, UK

PubMed Central

Segrott, Jeremy; Holliday, Jo; Murphy, Simon; Macdonald, Sarah; Roberts, Joan; Moore, Laurence; Phillips, Ceri

2017-01-01

Purpose The teaching of cooking is an important aspect of school-based efforts to promote healthy diets among children, and is frequently done by external agencies. Within a limited evidence base relating to cooking interventions in schools, there are important questions about how interventions are integrated within school settings. The purpose of this paper is to examine how a mobile classroom (Cooking Bus) sought to strengthen connections between schools and cooking, and drawing on the concept of the sociotechnical network, theorise the interactions between the Bus and school contexts. Design/methodology/approach Methods comprised a postal questionnaire to 76 schools which had received a Bus visit, and case studies of the Bus’ work in five schools, including a range of school sizes and urban/rural locations. Case studies comprised observation of Cooking Bus sessions, and interviews with school staff. Findings The Cooking Bus forged connections with schools through aligning intervention and schools’ goals, focussing on pupils’ cooking skills, training teachers and contributing to schools’ existing cooking-related activities. The Bus expanded its sociotechnical network through post-visit integration of cooking activities within schools, particularly teachers’ use of intervention cooking kits. Research limitations/implications The paper highlights the need for research on the long-term impacts of school cooking interventions, and better understanding of the interaction between interventions and school contexts. Originality/value This paper adds to the limited evidence base on school-based cooking interventions by theorising how cooking interventions relate to school settings, and how they may achieve integration. PMID:28725120

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

PubMed

Xu, Enbo; Long, Jie; Wu, Zhengzong; Li, Hongyan; Wang, Fang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan

2015-07-01

Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic flavor compounds, headspace solid-phase micro-extraction followed by GC-MS was used. A total of 66 volatile compounds were identified in EE. During fermentation, most volatiles generated from enzymatic extruded rice had the similar trends with those from steam-cooked rice, but the differences in the concentration of volatiles indicated a changed balance of flavors release caused by enzymatic extrusion. Besides, the concentrations and sorts of volatiles in EEs fermented from different rice particle sizes, were not dramatically different. By principal component analysis, EE could be distinctly separated from other traditional Chinese rice wines according to its characteristic volatiles, namely, 2-heptanol, 1-octen-3-ol, ethyl 4-hydroxybenzoate, methylpentyl 2-propenoate, γ-hexalactone, and 4-vinylguaiacol. Enzymatic extrusion liquefaction has been a popular thermal treatment for cereals, and gradually being applied in fermentation and liquor-making industry all over the world. The characterization of volatile flavor compounds in Chinese rice wine processed by enzymatic extrusion liquefaction pretreatment, might be made use not only for a better understanding of this new-type rice wine, but for the further utilization of enzymatic extrusion in other wine or alcohol production as well. © 2015 Institute of Food Technologists®

Oral controlled release optimization of pellets prepared by extrusion-spheronization processing.

PubMed

Bianchini, R; Vecchio, C

1989-06-01

Controlled release high dosage forms of a typical drug such as Indobufen were prepared as multiple-unit doses by employing extrusion-spheronization processing and subsequently film coating operations. The effects of drug particle size, drug/binder ratio, extruder screen size and preparation reproducibility on the physical properties of the spherical granules were evaluated. Controlled release optimization was obtained on the same granules by coating with polymeric membranes of different thickness consisting of water-soluble and insoluble substances. Film coating was applied from an organic solution using pan coating technique. The drug diffusion is allowed by dissolution of part of the membrane leaving small channels of the polymer coat. Further preparations were conducted to evaluate coatings applied from aqueous dispersion (pseudolatex) using air suspension coating technique. In this system the drug diffusion is governed by the intrinsic pore network of the membrane. The most promising preparations having the desired in vitro release, were metered into hard capsules to obtain the drug unit dosage. Accelerated stability tests were carried out to assess the influence of time and the other storage parameters on the drug release profile.

Fate of enniatins and deoxynivalenol during pasta cooking.

PubMed

de Nijs, Monique; van den Top, Hester; de Stoppelaar, Joyce; Lopez, Patricia; Mol, Hans

2016-12-15

The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on different days, under standardised conditions, simulating house-hold preparation. Samples were extracted with a mixture of acetonitrile/water followed by salt-induced partitioning. The extracts were analysed by LC-MS/MS. The method limits of detection were 8μg/kg for deoxynivalenol, 10μg/kg for enniatin A1 and 5μg/kg for enniatins A, B and B1. During the cooking of the five dry pasta samples, 60% of the deoxynivalenol and 83-100% of the enniatins were retained in the cooked pasta. It is recommended to study food processing fate of mycotoxins through naturally contaminated materials (incurred materials). Copyright © 2016 Elsevier Ltd. All rights reserved.

Optimum cooking conditions for shrimp and Atlantic salmon.

PubMed

Brookmire, Lauren; Mallikarjunan, P; Jahncke, M; Grisso, R

2013-02-01

The quality and safety of a cooked food product depends on many variables, including the cooking method and time-temperature combinations employed. The overall heating profile of the food can be useful in predicting the quality changes and microbial inactivation occurring during cooking. Mathematical modeling can be used to attain the complex heating profile of a food product during cooking. Studies were performed to monitor the product heating profile during the baking and boiling of shrimp and the baking and pan-frying of salmon. Product color, texture, moisture content, mass loss, and pressed juice were evaluated during the cooking processes as the products reached the internal temperature recommended by the FDA. Studies were also performed on the inactivation of Salmonella cocktails in shrimp and salmon. To effectively predict inactivation during cooking, the Bigelow, Fermi distribution, and Weibull distribution models were applied to the Salmonella thermal inactivation data. Minimum cooking temperatures necessary to destroy Salmonella in shrimp and salmon were determined. The heating profiles of the 2 products were modeled using the finite difference method. Temperature data directly from the modeled heating profiles were then used in the kinetic modeling of quality change and Salmonella inactivation during cooking. The optimum cooking times for a 3-log reduction of Salmonella and maintaining 95% of quality attributes are 100, 233, 159, 378, 1132, and 399 s for boiling extra jumbo shrimp, baking extra jumbo shrimp, boiling colossal shrimp, baking colossal shrimp, baking Atlantic salmon, and pan frying Atlantic Salmon, respectively. © 2013 Institute of Food Technologists®

Micromechanics f an Extrusion in High-Cycle Fatigue With Creep

DTIC Science & Technology

1988-01-01

amount referred to as the "static extrusion" ( Mughrabi et al , 1983). This E{a causes an initial compression ta, in R. As the extrusion grows under cyclic...Deformation of sin- gle crystals at elevated temperatures (Johnson, et al , 1953, 1955) also occurs by slip in pri- marily the same slip systems that...growth will cease after the extrusion has reached the static extrusion. Lin, et al ., 1988 have shown that the residual tensile stress ’tact caused by

Great apes prefer cooked food.

PubMed

Wobber, Victoria; Hare, Brian; Wrangham, Richard

2008-08-01

The cooking hypothesis proposes that a diet of cooked food was responsible for diverse morphological and behavioral changes in human evolution. However, it does not predict whether a preference for cooked food evolved before or after the control of fire. This question is important because the greater the preference shown by a raw-food-eating hominid for the properties present in cooked food, the more easily cooking should have been adopted following the control of fire. Here we use great apes to model food preferences by Paleolithic hominids. We conducted preference tests with various plant and animal foods to determine whether great apes prefer food items raw or cooked. We found that several populations of captive apes tended to prefer their food cooked, though with important exceptions. These results suggest that Paleolithic hominids would likewise have spontaneously preferred cooked food to raw, exapting a pre-existing preference for high-quality, easily chewed foods onto these cooked items. The results, therefore, challenge the hypothesis that the control of fire preceded cooking by a significant period.

Solar cooking

USDA-ARS?s Scientific Manuscript database

Over two billion people face fuel wood shortages, causing tremendous personal and environmental stress. Over 4 million people die prematurely from indoor air pollution. Solar cooking can reduce fuel wood consumption and indoor air pollution. Solar cooking has been practiced and published since th...

Cooking contaminated fish

DOE Office of Scientific and Technical Information (OSTI.GOV)

Not Available

PCBs (polychlorinated biphenyls) and mercury are found in a high percentage of fish and pose health risks to people who eat fish on a regular basis. A Cornell study examined various cooking methods for their effects on PCBs and mercury present in striped bass, and which methods had the most taste appeal to consumers. Carrying out the research were Gertrude Armbruster professor of nutritional sciences; Walter H. Gutenmann, a research support specialist in vegetable crops; Cheryl B. Littman, an undergraduate student; and Donald J. Lisk, professor of vegetable crops and director of the Toxic Chemicals Laboratory at Cornell. The concentrationmore » of PCBs and mercury in striped bass caught in Long Island Sound was measured in the fish fillets before and after baking, broiling, frying, microwaving, poaching, or steaming. The PCB content was significant reduced by cooking, but there were no major differences among the cooking methods. Mercury, on the other hand, was unaffected by any of the cooking methods. The study also found that tasters preferred oil-based cooking methods, such as baking, broiling, or frying, and reported more off-flavors and other problems when the fish were cooked using water-based methods.« less

Co-extrusion as a processing technique to manufacture a dual sustained release fixed-dose combination product.

PubMed

Vynckier, An-Katrien; Voorspoels, Jody; Remon, Jean Paul; Vervaet, Chris

2016-05-01

This study aimed to design a fixed-dose combination dosage form which provides a sustained release profile for both the freely water-soluble metformin HCl and the poorly soluble gliclazide, two antidiabetic compounds used to treat diabetes mellitus. Hot-melt co-extrusion was used as an innovative manufacturing technique for a pharmaceutical fixed-dose combination product. In this way, a matrix formulation that sustained metformin release could be developed, despite the high drug load in the formulation and the freely soluble nature of the drug. It was clear that co-extrusion was perfectly suited to produce a fixed-dose combination product with adequate properties for each of the incorporated APIs. A coat layer, containing at least 30% CAPA(®) 6506 as a hydrophobic polymer, was necessary to adequately sustain the release of the highly dosed freely soluble drug from the 70% metformin HCl-loaded CAPA(®) 6506 core of the co-extrudate. To obtain a complete gliclazide release over 24-h solubilization in Kollidon(®) VA, added as a second polymer to the CAPA(®) 6506 in the coat, was needed. Both active pharmaceutical ingredients (APIs), which have different physicochemical characteristics, were formulated in a single dosage form, using co-extrusion. © 2016 Royal Pharmaceutical Society, Journal of Pharmacy and Pharmacology.

Look who's cooking. Investigating the relationship between watching educational and edutainment TV cooking shows, eating habits and everyday cooking practices among men and women in Belgium.

PubMed

De Backer, Charlotte J S; Hudders, Liselot

2016-01-01

Television (TV) cooking shows have evolved from focusing on educating to focusing on entertaining, as well. At present, educational TV cooking shows focus on the transfer of cooking knowledge and skills, whereas edutainment TV cooking shows focus on entertaining their viewers. Both types of shows are ongoing success stories. However, little is known regarding the shows' links with the cooking and eating habits of their audiences. Therefore, the current study investigates the relationship between watching an educational or edutainment TV cooking show and one's cooking and eating habits. Given public health concerns regarding the decline in cooking behaviors and the simultaneous increase in caloric intake from food outside the home, this study suggests a promising intervention. The results of a cross-sectional survey in Belgium (n = 845) demonstrate that the audiences of educational and edutainment TV cooking shows do not overlap. Although there is little connection between watching specific shows and eating behavior, the connection between watching shows and cooking behaviors varies across gender and age lines. Behaviors also differ depending on whether the viewer is watching an educational or edutainment cooking show. For example, men of all ages appear to cook more often if they watch an educational show. However, only older men (above 38 years) seem to cook more often if they watch an edutainment TV show. The results demonstrate that the relationship between watching TV cooking shows and cooking habits warrants further investigation. Copyright © 2015 Elsevier Ltd. All rights reserved.

HIGH ENERGY RATE EXTRUSION OF URANIUM

DOEpatents

Lewis, L.

1963-07-23

A method of extruding uranium at a high energy rate is described. Conditions during the extrusion are such that the temperature of the metal during extrusion reaches a point above the normal alpha to beta transition, but the metal nevertheless remains in the alpha phase in accordance with the Clausius- Clapeyron equation. Upon exiting from the die, the metal automatically enters the beta phase, after which the metal is permitted to cool. (AEC)

A hybrid modeling system designed to support decision making in the optimization of extrusion of inhomogeneous materials

NASA Astrophysics Data System (ADS)

Kryuchkov, D. I.; Zalazinsky, A. G.

2017-12-01

Mathematical models and a hybrid modeling system are developed for the implementation of the experimental-calculation method for the engineering analysis and optimization of the plastic deformation of inhomogeneous materials with the purpose of improving metal-forming processes and machines. The created software solution integrates Abaqus/CAE, a subroutine for mathematical data processing, with the use of Python libraries and the knowledge base. Practical application of the software solution is exemplified by modeling the process of extrusion of a bimetallic billet. The results of the engineering analysis and optimization of the extrusion process are shown, the material damage being monitored.

Alkaline twin-screw extrusion pretreatment for fermentable sugar production.

PubMed

Liu, Chao; van der Heide, Evert; Wang, Haisong; Li, Bin; Yu, Guang; Mu, Xindong

2013-01-01

The inevitable depletion of fossil fuels has resulted in an increasing worldwide interest in exploring alternative and sustainable energy sources. Lignocellulose, which is the most abundant biomass on earth, is widely regarded as a promising raw material to produce fuel ethanol. Pretreatment is an essential step to disrupt the recalcitrance of lignocellulosic matrix for enzymatic saccharification and bioethanol production. This paper established an ATSE (alkaline twin-screw extrusion pretreatment) process using a specially designed twin-screw extruder in the presence of alkaline solution to improve the enzymatic hydrolysis efficiency of corn stover for the production of fermentable sugars. The ATSE pretreatment was conducted with a biomass/liquid ratio of 1/2 (w/w) at a temperature of 99°C without heating equipment. The results indicated that ATSE pretreatment is effective in improving the enzymatic digestibility of corn stover. Sodium hydroxide loading is more influential factor affecting both sugar yield and lignin degradation than heat preservation time. After ATSE pretreatment under the proper conditions (NaOH loading of 0.06 g/g biomass during ATSE and 1 hour heat preservation after extrusion), 71% lignin removal was achieved and the conversions of glucan and xylan in the pretreated biomass can reach to 83% and 89% respectively via subsequent enzymatic hydrolysis (cellulase loading of 20 FPU/g-biomass and substrate consistency of 2%). About 78% of the original polysaccharides were converted into fermentable sugars. With the physicochemical functions in extrusion, the ATSE method can effectively overcome the recalcitrance of lignocellulose for the production of fermentable sugars from corn stover. This process can be considered as a promising pretreatment method due to its relatively low temperature (99°C), high biomass/liquid ratio (1/2) and satisfied total sugar yield (78%), despite further study is needed for process optimization and cost reduction.

Alkaline twin-screw extrusion pretreatment for fermentable sugar production

PubMed Central

2013-01-01

Background The inevitable depletion of fossil fuels has resulted in an increasing worldwide interest in exploring alternative and sustainable energy sources. Lignocellulose, which is the most abundant biomass on earth, is widely regarded as a promising raw material to produce fuel ethanol. Pretreatment is an essential step to disrupt the recalcitrance of lignocellulosic matrix for enzymatic saccharification and bioethanol production. This paper established an ATSE (alkaline twin-screw extrusion pretreatment) process using a specially designed twin-screw extruder in the presence of alkaline solution to improve the enzymatic hydrolysis efficiency of corn stover for the production of fermentable sugars. Results The ATSE pretreatment was conducted with a biomass/liquid ratio of 1/2 (w/w) at a temperature of 99°C without heating equipment. The results indicated that ATSE pretreatment is effective in improving the enzymatic digestibility of corn stover. Sodium hydroxide loading is more influential factor affecting both sugar yield and lignin degradation than heat preservation time. After ATSE pretreatment under the proper conditions (NaOH loading of 0.06 g/g biomass during ATSE and 1 hour heat preservation after extrusion), 71% lignin removal was achieved and the conversions of glucan and xylan in the pretreated biomass can reach to 83% and 89% respectively via subsequent enzymatic hydrolysis (cellulase loading of 20 FPU/g-biomass and substrate consistency of 2%). About 78% of the original polysaccharides were converted into fermentable sugars. Conclusions With the physicochemical functions in extrusion, the ATSE method can effectively overcome the recalcitrance of lignocellulose for the production of fermentable sugars from corn stover. This process can be considered as a promising pretreatment method due to its relatively low temperature (99°C), high biomass/liquid ratio (1/2) and satisfied total sugar yield (78%), despite further study is needed for process

Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions.

PubMed

Chumngoen, Wanwisa; Chen, Hsin-Yi; Tan, Fa-Jui

2016-12-01

Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques. However, whether a sample cooked under this "laboratory" condition actually represents the meat cooked under the "real-life" condition in which meat is frequently cooked directly in water without packaging remains unclear. Whether the two cooking conditions lead to comparable results in meat quality should be determined. This study evaluated the influence of cooking conditions, including "placed-in-bag and cooked in a water bath (BC)" and "cooked directly in hot water (WC)" conditions, on the quality of chicken meat. The results reveal that BC samples had a longer cooking time. Deboned-and-skinless BC samples had a higher cooking loss and lower protein solubility (P < 0.01). BC samples with bone and skin had a higher lightness in both skin and muscle. No significant differences were observed in attributes, including shear force, collagen solubility, microstructures, redness, yellowness and descriptive sensory characteristics between treatments. Based on the results, considering the quality attributes that might be influenced, is critical when conducting relevant research. © 2016 Japanese Society of Animal Science.

Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals.

PubMed

Joyner Melito, Helen S; Jones, Kari E; Rasco, Barbara A

2016-06-01

Pasta presents a challenge to microwave processing due to its unique cooking requirements. The objective of this study was to determine the effects of microwave processing on pasta physicochemical and mechanical properties. Fettuccine pasta was parboiled for selected times, then pasteurized using a Microwave Assisted Pasteurization System and stored under refrigeration for 1 wk. Samples were analyzed using microscopy, mechanical testing, and chemical analyses after storage. While no significant differences were observed for free amylose among fresh samples, samples parboiled for ≤6 min had significantly higher free amylose, suggesting reduced starch retrogradation. Increased heat treatment increased degree of protein polymerization, observed in microstructures as increased gluten strand thickness and network density. Firmness and extensibility increased with increased parboil time; however, extension data indicated an overall weakening of microwave-treated pasta regardless of total cooking time. Overall, microwave pasteurization was shown to be a viable cooking method for pasta. © 2016 Institute of Food Technologists®

Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state.

PubMed

Zhuang, Hong; Savage, Elizabeth M

2013-11-01

Four replications were conducted to compare quality measurements, cook loss, shear force, and sensory quality attributes of cooked boneless skinless white meat, broiler breast fillets (pectoralis major) prepared directly from a frozen state or prepared from a thawed state. In each replication, fresh broiler fillets (removed from carcasses 6-8 h postmortem) were procured from a local commercial processing plant and stored in a -20°C freezer until use. On the sensory evaluation date, fillets were cooked to an endpoint temperature of 78°C either directly from the frozen state (thawing during cooking) or after the frozen samples were thawed in a refrigerator (2°C) overnight (thawing before cooking). Cook loss and Warner-Bratzler (WB) shear force were used as indicators for instrumental quality measurements. Sensory quality measurements were conducted by trained descriptive panelists using 0 to 15 universal intensity scales for 8 texture and 10 flavor attributes. Results show that there were no differences (P > 0.05) in measurements for sensory descriptive flavor attributes of cooked fillets between the 2 sample thawing methods, indicating that the sensory flavor profiles of both methods were similar to each other. However, WB shear force (36.98 N), cook loss (21.2%), sensory texture attributes of cohesiveness (intensity score was 5.59), hardness (5.14), rate of breakdown (5.50), and chewiness (5.21) of the breast fillets cooked directly from the frozen state were significantly higher (P < 0.05) than those of the breast meat cooked after being thawed (30.56 N, 19.0%, 5.19, 4.78, 5.29, and 5.02, respectively). These results indicate that cookery directly from frozen boneless skinless white meat can result in different measurement values of cook loss, shear force, and sensory descriptive texture attributes compared with cookery after frozen fillets are thawed.

Biaxial extrusion of polyimide LARC-TPI and LARC-TPI blends

NASA Technical Reports Server (NTRS)

Haghighat, R. Ross; Elandjian, Lucy; Lusignea, Richard W.

1990-01-01

Biaxial films of polyimide LARC-TPI and LARC-TPI/liquid crystal polymer Xydar were extruded directly from the melt for the first time via an innovative extrusion technique. Three types of films, neat LARC-TPI, LARC-TPI/10 wt pct and 30 wt pct blends were processed as a part of this NASA-funded program. Processability was greatly enhanced by incorporating Xydar. The coefficient of thermal expansion was reduced from 34 ppm/C for the neat LARC-TPI to 15 ppm/C for the 10 wt pct Xydar blend and ultimately down to 1 to 3 ppm/C for the 30 wt pct blend films in the direction of extrusion. The maximum improvement in stiffness was realized by incorporating 10 wt pct Xydar (2.8 GPa up to 4.9 GPa). Tensile strength, however, experienced a drop as a result of Xydar addition, probably caused by inefficient mixing of the two phases.

LINER FOR EXTRUSION BILLET CONTAINERS. Interim Technical Documentary Progress Report, May 4-August 4, 1963

DOE Office of Scientific and Technical Information (OSTI.GOV)

Spachner, S.A.

1964-10-31

Rokide-process alumina and zirconia coatings and a Udimet 700 superalloy liner were evaluated by extrusion of 31/2-in. billets of Inconel 713C, Udimet 700, SAE 4340, PH15--7Mo, and TZM alloys, using rod extrusion dies of temperatures were in the 1900 to 2250 deg F and 2900 to 3600 deg F ranges. Both alumina and zirconia coatings provided adequate protection to the support tooling at temperatures to 3450 deg F. Alumina coatings showed wear at temperatures over 2900 deg F, but may be serviceable to 3450 deg F. Zirconia coatings showed erratic results. One coating did withstand extrusion at 3450 deg Fmore » without apparent wear. The Udimet 700 liner did not show wear at 2000 deg F, but did react with the TZM billet at 3600 deg F. T-section die design was modified to prevent die cracking during extrusion and reduce coating grinding costs. (auth)« less

Progress in ethanol production from corn kernel by applying cooking pre-treatment.

PubMed

Voca, Neven; Varga, Boris; Kricka, Tajana; Curic, Duska; Jurisic, Vanja; Matin, Ana

2009-05-01

In order to improve technological properties of corn kernel for ethanol production, samples were treated with a hydrothermal pre-treatment of cooking (steaming), prior to drying. Two types of cooking process parameters were applied; steam pressure of 0.5 bars during a 10 min period, and steam pressure of 1.5 bars during a 30 min period. Afterwards, samples were dried at four different temperatures, 70, 90, 110 and 130 degrees C. Control sample was also submitted to the aforementioned drying parameters. Since the results showed that starch utilization, due to the gelatinization process, was considerably higher in the samples pre-treated before the ethanol production process, it was found that the cooking treatment had a positive effect on ethanol yield from corn kernel. Therefore, the highest ethanol yield was found in the corn kernel samples cooked for 30 min at steam pressure 1.5 bars and dried at 130 degrees C. Due to the similarity of processes used for starch fermentation, introduction of cooking pre-treatment will not significantly increase the overall ethanol production costs, whereas it will result in significantly higher ethanol yield.

Experimental and numerical investigation of ram extrusion of bread dough

NASA Astrophysics Data System (ADS)

Mohammed, M. A. P.; Wanigasooriya, L.; Charalambides, M. N.

2016-10-01

An experimental and numerical study on ram extrusion of bread dough was conducted. A laboratory ram extrusion rig was designed and manufactured, where dies with different angles and exit radii were employed. Rate dependent behaviour was observed from tests conducted at different extrusion speeds, and higher extrusion pressure was reported for dies with decreasing exit radius. A finite element simulation of extrusion was performed using the adaptive meshing technique in Abaqus. Simulations using a frictionless contact between the billet and die wall showed that the model underestimates the response at high entry angles. On the other hand, when the coefficient of friction value was set to 0.09 as measured from friction experiments, the dough response was overestimated, i.e. the model extrusion pressure was much higher than the experimentally measured values. When a critical shear stress limit, τmax, was used, the accuracy of the model predictions improved. The results showed that higher die angles require higher τmax values for the model and the experiments to agree.

Sediment distribution and coastal processes in Cook Inlet, Alaska

NASA Technical Reports Server (NTRS)

Anderson, D. M.; Gatto, L. W.; Mckim, H. L.; Petrone, A.

1973-01-01

Regional hydrologic and oceanographic relationships in Cook Inlet, Alaska have been recognized from sequential ERTS-1 MSS imagery. Current patterns are visible in the inlet because of differential concentrations of suspended sediment. The circulation patterns within Cook Inlet are controlled primarily by the interaction between the semi-diurnal tides and the counter clockwise Alaska current. In general, heavily sediment laden water is seen to be confined to portions of the inlet north of the Forelands and west of Kalgin Island. Tongues of clear oceanic water are observed to enter the inlet through Kennedy Channel along the east shoreline in the vicinity of Cape Elizabeth. A recurring counterclockwise circulation pattern observed around Kalgin Island seems to result from the interplay of the northerly moving water along the east shore and the southerly moving, sediment laden, water along the west side of the inlet. Prominent, fresh water plumes, heavily laden with sediment are visible at the mouths of all major rivers. Relect plumes from as many as three tidal stages have been recognized.

Salmonella Inactivation During Extrusion of an Oat Flour Model Food.

PubMed

Anderson, Nathan M; Keller, Susanne E; Mishra, Niharika; Pickens, Shannon; Gradl, Dana; Hartter, Tim; Rokey, Galen; Dohl, Christopher; Plattner, Brian; Chirtel, Stuart; Grasso-Kelley, Elizabeth M

2017-03-01

Little research exists on Salmonella inactivation during extrusion processing, yet many outbreaks associated with low water activity foods since 2006 were linked to extruded foods. The aim of this research was to study Salmonella inactivation during extrusion of a model cereal product. Oat flour was inoculated with Salmonella enterica serovar Agona, an outbreak strain isolated from puffed cereals, and processed using a single-screw extruder at a feed rate of 75 kg/h and a screw speed of 500 rpm. Extrudate samples were collected from the barrel outlet in sterile bags and immediately cooled in an ice-water bath. Populations were determined using standard plate count methods or a modified most probable number when populations were low. Reductions in population were determined and analyzed using a general linear model. The regression model obtained for the response surface tested was Log (N R /N O ) = 20.50 + 0.82T - 141.16a w - 0.0039T 2 + 87.91a w 2 (R 2 = 0.69). The model showed significant (p < 0.05) linear and quadratic effects of a w and temperature and enabled an assessment of critical control parameters. Reductions of 0.67 ± 0.14 to 7.34 ± 0.02 log CFU/g were observed over ranges of a w (0.72 to 0.96) and temperature (65 to 100 °C) tested. Processing conditions above 82 °C and 0.89 a w achieved on average greater than a 5-log reduction of Salmonella. Results indicate that extrusion is an effective means for reducing Salmonella as most processes commonly employed to produce cereals and other low water activity foods exceed these parameters. Thus, contamination of an extruded food product would most likely occur postprocessing as a result of environmental contamination or through the addition of coatings and flavorings. © 2017 Institute of Food Technologists®.

Cooking rice in excess water reduces both arsenic and enriched vitamins in the cooked grain.

PubMed

Gray, Patrick J; Conklin, Sean D; Todorov, Todor I; Kasko, Sasha M

2016-01-01

This paper reports the effects of rinsing rice and cooking it in variable amounts of water on total arsenic, inorganic arsenic, iron, cadmium, manganese, folate, thiamin and niacin in the cooked grain. We prepared multiple rice varietals both rinsed and unrinsed and with varying amounts of cooking water. Rinsing rice before cooking has a minimal effect on the arsenic (As) content of the cooked grain, but washes enriched iron, folate, thiamin and niacin from polished and parboiled rice. Cooking rice in excess water efficiently reduces the amount of As in the cooked grain. Excess water cooking reduces average inorganic As by 40% from long grain polished, 60% from parboiled and 50% from brown rice. Iron, folate, niacin and thiamin are reduced by 50-70% for enriched polished and parboiled rice, but significantly less so for brown rice, which is not enriched.

Control of fumonisin: effects of processing.

PubMed Central

Saunders, D S; Meredith, F I; Voss, K A

2001-01-01

Of about 10 billion bushels of corn that are grown each year in the United States, less than 2% is processed directly into food products, and about 18% is processed into intermediates such as high-fructose corn syrup, ethanol, and cornstarch. The vast majority of the annual crop is used domestically for animal feed (60%), and about 16% is exported. Thus, any program for controlling residues of fumonisin (FB) in food must recognize that most of the crop is grown for something other than food. Studies on the effects of wet milling on FB residues found these residues nondetectable in cornstarch, the starting material for high-fructose corn syrup and most other wet-milled food ingredients. Similar effects are noted for the dry-milling process. FB residues were nondetectable or quite low in dry flaking grits and corn flour, higher in corn germ, and highest in corn bran. Extrusion of dry-milled products reduces FB concentrations by 30-90% for mixing-type extruders and 20-50% for nonmixing extruders. Cooking and canning generally have little effect on FB content. In the masa process measurable FB is reduced following the cooking, soaking, and washing steps, with little conversion of FB to the hydrolyzed form. Sheeting, baking, and frying at commercial times and temperatures generally have no effect. In summary, all available studies on the effects of processing corn into food and food ingredients consistently demonstrate substantial reductions in measurable FB. No studies have shown a concentration in FB residues in food products or ingredients. PMID:11359704

Development of rheological characterization and twin-screw extrusion/spiral winding processing methods for functionally-graded tissue engineering scaffolds and characterization of cell/biomaterial interactions

NASA Astrophysics Data System (ADS)

Ozkan, Seher

Tissue engineering involves the fabrication of biodegradable scaffolds, on which various types of cells are grown, to provide tissue constructs for tissue repair/regeneration. Native tissues have complex structures, with functions and properties changing spatially and temporally, and require special tailoring of tissue engineering scaffolds to allow mimicking of their complex elegance. The understanding of the rheological behavior of the biodegradable polymer and the thermo-mechanical history that the polymer experiences during processing is critical in fabricating scaffolds with appropriate microstructural distributions. This study has first focused on the rheological material functions of various gel-like fluids including biofluids and hydrogels, which can emulate the viscoelastic behavior of biofluids. Viscoplasticity and wall slip were recognized as key attributes of such systems. Furthermore, a new technology base involving twin-screw extrusion/spiral winding (TSESW) process was developed for the shaping of functionally-graded scaffolds. This novel scaffold fabrication technology was applied to the development of polycaprolactone (PCL) scaffolds, incorporated with tricalcium phosphate nanoparticles and various porogens in graded fashion. The protein encapsulation and controlled release capabilities of the TSESW process was also demonstrated by dispersing bovine serum albumin (BSA) protein into the PCL matrix. Effects of processing conditions and porosity distributions on compressive properties, surface topography, encapsulation efficiency, release profiles and the secondary structure of BSA were investigated. The PCL scaffolds were determined to be biocompatible, with the proliferation rates of human fetal osteoblast cells (hFOB) increasing with increasing porosity and decreasing concentration of TCP. BSA proteins were determined to be denatured to a greater extent with melt extrusion in the 80-100°C range (in comparison to wet extrusion using organic

Let's Cook!

ERIC Educational Resources Information Center

Sanderson, Diane

2008-01-01

In this article, the author reports on a project which is teaching young parents, most of them from disadvantaged backgrounds, the skills they need to shop and cook healthily on a tight budget. In 2006, the Food Standards Agency (FSA) commissioned the National Federation of Women's Institutes (NFWI) to run "Let's Cook!", a three-year…

76 FR 29007 - Certain Aluminum Extrusions From China

Federal Register 2010, 2011, 2012, 2013, 2014

2011-05-19

... Aluminum Extrusions From China Determinations On the basis of the record \\1\\ developed in the subject...), that an industry in the United States is materially injured by reason of imports of certain aluminum... by Aluminum Extrusions Fair Trade Committee and the United Steel, Paper and Forestry, Rubber...

Moisture content during extrusion of oats impacts the initial fermentation metabolites and probiotic bacteria during extended fermentation by human fecal microbiota.

PubMed

Brahma, Sandrayee; Weier, Steven A; Rose, Devin J

2017-07-01

Extrusion exposes flour components to high pressure and shear during processing, which may affect the dietary fiber fermentability by human fecal microbiota. The objective of this study was to determine the effect of flour moisture content during extrusion on in vitro fermentation properties of whole grain oats. Extrudates were processed at three moisture levels (15%, 18%, and 21%) at fixed screw speed (300rpm) and temperature (130°C). The extrudates were then subjected to in vitro digestion and fermentation. Extrusion moisture significantly affected water-extractable β-glucan (WE-BG) in the extrudates, with samples processed at 15% moisture (lowest) and 21% moisture (highest) having the highest concentration of WE-BG. After the first 8h of fermentation, more WE-BG remained in fermentation media in samples processed at 15% moisture compared with the other conditions. Also, extrusion moisture significantly affected the production of acetate, butyrate, and total SCFA by the microbiota during the first 8h of fermentation. Microbiota grown on extrudates processed at 18% moisture had the highest production of acetate and total SCFA, whereas bacteria grown on extrudates processed at 15% and 18% moisture had the highest butyrate production. After 24h of fermentation, samples processed at 15% moisture supported lower Bifidobacterium counts than those produced at other conditions, but had among the highest Lactobacillus counts. Thus, moisture content during extrusion significantly affects production of fermentation metabolites by the gut microbiota during the initial stages of fermentation, while also affecting probiotic bacteria counts during extended fermentation. Copyright © 2017 Elsevier Ltd. All rights reserved.

Waxy soft white wheat: extrusion characteristics and thermal and rheological properties

USDA-ARS?s Scientific Manuscript database

Waxy wheat flour was analyzed for its thermal and rheological properties and extruded to understand its processing characteristics. Comparisons were made with normal soft white wheat flour to identify extrusion differences under the same conditions. The thermal and rheological properties through Rap...

Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg.

PubMed

Kaewmanee, Thammarat; Benjakul, Soottawat; Visessanguan, Wonnop

2011-03-01

Chemical composition, textural properties, and microstructure of cooked duck egg salted by 2 methods (coating and immersing) were determined during 4 wk of salting. As the salting time increased, moisture content increased and salt content decreased for both cooked salted egg white and yolk. Oil exudation of cooked yolk and expressible water content of cooked egg white obtained from both salting methods increased as salting proceeded (P < 0.05). After cooking, oil exudation accompanied by the solubilized pigments, especially at the outer layer of yolk, was obtained. At week 3 of salting, egg yolk from coating method had the higher egg exudation than that from immersing method. As the salting times increased, the lower hardness, springiness, gumminess, chewiness, and resilience with higher adhesiveness and cohesiveness were generally found in cooked salted egg white (P < 0.05), irrespective of salting methods. Conversely, the hardness of cooked yolk increased continuously and reached the maximum at week 2 and 2 to 3 for immersing and coating method (P < 0.05), respectively. Confocal laser scanning micrographs revealed the smaller yolk granules with more release of free lipid in salted egg after heating, compared with the fresh counterpart. As visualized by scanning electron microscope, gel of cooked salted egg white was coagulum type with larger voids. Salting methods determined oil exudation in egg yolk and texture profile of egg white gel after cooking; however, those attributes were also governed by the salting time. Salted duck egg can be made by 2 methods (coating and immersing) affecting the characteristic of salted egg white and yolk after cooking. Desirable cooked salted egg having the red yolk with hardness and high oil exudation could be obtained when salting was carried out for 3 and 4 wk for immersing and coating method, respectively.

Effect of extrusion rate on morphology of Kaolin/PolyEtherSulfone (PESf) membrane precursor

NASA Astrophysics Data System (ADS)

Misaran, M. S.; Sarbatly, R.; Bono, A.; Rahman, M. M.

2016-11-01

This study aims to investigate the influence of apparent viscosity induced by spinneret geometry and extrusion rate on morphology of Kaolin/PESf hollow fiber membranes. Different extrusion rates at two different rheology properties were introduced on a straight and conical spinneret resulting in various shear rates. The hollow fiber membrane precursors were spun using the wet spinning method to decouple the effect of shear and elongation stress due to gravity stretched drawing. The morphology of the spun hollow fiber was observed under Scanning Electron Microscope (SEM) and the overall porosity were measured using mercury intrusion porosimeter. Shear rate and apparent viscosity at the tip of the spinneret annulus were simulated using a computational fluid dynamics package; solidworks floworks. Simulation data shows that extrusion rate increment increases the shear rate at the spinneret wall which in turn reduce the apparent viscosity; consistent with a non Newtonian shear thinning fluid behavior. Thus, the outer finger-like region grows as the shear rate increases. Also, overall porosity of hollow fiber membrane decreases with extrusion rate increment which is caused by better molecular orientation; resulting in denser hollow fiber membrane. Thin outer finger-like region is achieved at low shear experience of 109.55 s-1 via a straight spinneret. Increasing the extrusion rate; thus shear rate will cause outer finger-like region growth which is not desirable in a separation process.

FORMING TUBES AND RODS OF URANIUM METAL BY EXTRUSION

DOEpatents

Creutz, E.C.

1959-01-27

A method and apparatus are presented for the extrusion of uranium metal. Since uranium is very brittle if worked in the beta phase, it is desirable to extrude it in the gamma phase. However, in the gamma temperature range thc uranium will alloy with the metal of the extrusion dic, and is readily oxidized to a great degree. According to this patent, uranium extrusion in thc ganmma phase may be safely carried out by preheating a billet of uranium in an inert atmosphere to a trmperature between 780 C and 1100 C. The heated billet is then placed in an extrusion apparatus having dies which have been maintained at an elevated temperature for a sufficient length of time to produce an oxide film, and placing a copper disc between the uranium billet and the die.

Reducing the Surface Degradation of Aluminum Extrusion Dies During Preheating

NASA Astrophysics Data System (ADS)

Stratton, Paul

2010-07-01

Aluminum extrusion dies are usually made from H13 steel that is ferritically nitrocarburized to minimize wear and pick-up. Before being placed in the extrusion press, the dies are preheated to minimize thermal shock at the start of the extrusion cycle. During the preheating time, the nitrocarburized layer oxidizes. Some of this layer can break away during extrusion leaving marks on the product. Although inerting the preheat furnaces with nitrogen has been found to reduce the oxidation, it does not solve the problem completely. Experiments have shown that a small addition of ammonia to the preheating protective atmosphere could eliminate oxidation and prevent nitrogen loss from the surface nitride layer.

[Possibility of using flour of pigeon pea in products prepared with rice or wheat flour].

PubMed

Mueses, C; de León, L; Bressani, R

1993-03-01

The present study reports on the development of foods containing processed pigeon pea (Cajanus cajan) flour. The pigeon pea flours described in a previous publication were prepared from dehulled pigeon peas by cooking in autoclave, by extrusion-cooking and by cooking/dehydration by drum-drying. Mixtures of cooked pigeon peas and rice were first evaluated biological through a protein complementation design using NPR. The results of this study showed that the two products had high protein quality and were similar when mixed in ratios of 80:20 to 40:60. For the evaluation of the processed pigeon pea flour, mixtures with rice (80:20) were used. All pigeon pea flours gave similar protein quality values. On the basis of these results three products were developed and tested. One was a gruel ("atole"), a second a fruit-flavored thick drink with and without 15% milk. Cookies were also prepared with a series of blends of pigeon pea flour (extrusion-cooked) and wheat. The gruel and the fruit flavored products had high acceptability based on a sensory evaluation test. Cookies with 100% pigeon pea flour were unacceptable, however, mixtures of 75% wheat flour and 25% pigeon pea flour gave cookies of attractive appearance and good taste. The study showed the possibility of preparing and utilizing tropical grain legume flours for food products of relatively high acceptability and nutritive value.

Extrusion of small-diameter, thin-wall tungsten tubing

NASA Technical Reports Server (NTRS)

Blankenship, C. P.; Gyorgak, C. A.

1967-01-01

Small-diameter, thin-wall seamless tubing of tungsten has been fabricated in lengths of up to 10 feet by hot extrusion over a floating mandrel. Extrusion of 0.50-inch-diameter tubing over 0.4-inch-diameter mandrels was accomplished at temperatures ranging from 3000 degrees to 4000 degrees F.

Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods.

PubMed

Renna, Massimiliano; Gonnella, Maria; Giannino, Donato; Santamaria, Pietro

2014-03-15

Chicory stems, appreciated both raw and cooked, represent a nutritious and refined food. In this study the effects on the quality of stems cooked by conventional (boiling, steaming and microwaving) and innovative (sous vide) methods were analysed. Several physical, chemical and sensory traits were compared using two local varieties (Galatina and Molfettese) of southern Italy (Puglia region). Independently of the variety, the sous vide method did not significantly affect (redness, yellowness and hue angle) or had the least impact on (lightness and total colour difference) quality parameters among the four methods as compared with the raw product. Following sensory analysis, the sous vide product always showed the highest score among the cooking methods. Moreover, this innovative method did not affect total phenol (TP) content and antioxidant activity (AA) compared with uncooked stems of both varieties. Microwaving increased TP content and AA (though associated with higher weight loss), while different responses depending on the chicory variety were observed after boiling and steaming. The results indicate the sous vide technique as optimal to preserve several traits, including organoleptic ones, for the quality of cook-chilled chicory stems. They also provide product-specific information usually required for cooking process strategies in the industrial sector of ready-to-eat vegetables. © 2013 Society of Chemical Industry.

Cooking the Books.

ERIC Educational Resources Information Center

Geras, Adele

1993-01-01

Discusses the points of comparison between cooking and writing, between books and food, as they relate to creative writing. Describes how recipe ingredients lists, cooking methods, menus, leftovers, and food presentation all relate to writing. (HB)

Turbidimetric method for the determination of particle sizes in polypropylene/clay-composites during extrusion.

PubMed

Becker, Wolfgang; Guschin, Viktor; Mikonsaari, Irma; Teipel, Ulrich; Kölle, Sabine; Weiss, Patrick

2017-01-01

Nanocomposites with polypropylene as matrix material and nanoclay as filler were produced in a double twin screw extruder. The extrusion was monitored with a spectrometer in the visible and near-infrared spectral region with a diode array spectrometer. Two probes were installed at the end at the extruder die and the transmission spectra were measured during the extrusion. After measuring the transmission spectra and converting into turbidity units, the particle distribution density was calculated via numerical linear equation system. The distribution density function shows either a bimodal or mono modal shape in dependence of the processing parameters like screw speed, dosage, and concentration of the nanoclays. The method was verified with SEM measurements which yield comparable results. The method is suitable for industrial in-line processing monitoring of particle radii and dispersion process, respectively.

Making Ceramic/Polymer Parts By Extrusion Stereolithography

NASA Technical Reports Server (NTRS)

Stuffle, Kevin; Mulligan, A.; Creegan, P.; Boulton, J. M.; Lombardi, J. L.; Calvert, P. D.

1996-01-01

Extrusion stereolithography developmental method of computer-controlled manufacturing of objects out of ceramic/polymer composite materials. Computer-aided design/computer-aided manufacturing (CAD/CAM) software used to create image of desired part and translate image into motion commands for combination of mechanisms moving resin dispenser. Extrusion performed in coordination with motion of dispenser so buildup of extruded material takes on size and shape of desired part. Part thermally cured after deposition.

Cooking increases net energy gain from a lipid-rich food.

PubMed

Groopman, Emily E; Carmody, Rachel N; Wrangham, Richard W

2015-01-01

Starch, protein, and lipid are three major sources of calories in the human diet. The unique and universal human practice of cooking has been demonstrated to increase the energy gained from foods rich in starch or protein. Yet no studies have tested whether cooking has equivalent effects on the energy gained from lipid-rich foods. Using mice as a model, we addressed this question by examining the impact of cooking on the energy gained from peanuts, a lipid-rich oilseed, and compared this impact against that of nonthermal processing (blending). We found that cooking consistently increased the energy gained per calorie, whereas blending had no detectable energetic benefits. Assessment of fecal fat excretion showed increases in lipid digestibility when peanuts were cooked, and examination of diet microstructure revealed concomitant alterations to the integrity of cell walls and the oleosin layer of proteins that otherwise shield lipids from digestive lipases. Both effects were consistent with the greater energy gain observed with cooking. Our findings highlight the importance of cooking in increasing dietary energy returns for humans, both past and present. © 2014 Wiley Periodicals, Inc.

Rapid fabrication of a micro-ball lens array by extrusion for optical fiber applications.

PubMed

Shen, S C; Huang, J C

2009-07-20

Batch-fabrication of a micro-ball lens array (MBA) could not only reduce micro assembly costs but also replace conventional ball lenses or costly GRINs (Gradient Refractive Index) without compromising performance. Compared with conventional half-spherical micro-lenses, the MBA is a spherical micro-lens that can focus light in all directions, thus providing the flexibility required for optical applications. Current MBAs are made of SU-8 photoresist by an extrusion process rather than the traditional thermal reflow process. The aim of this study was to develop a new process for MBA batch-fabrication, performed at ambient temperature, by spin-coating SU-8 onto a silicon-wafer surface, which serves as an extrusion plate, and extruding it through a nozzle to form an MBA. The nozzle consists of a nozzle orifice and nozzle cavity, the former being defined and made from SU-8 photoresist using ultra-violet (UV) lithography, which results in good mechanical properties. In this paper, the fabrication of 4 x 4 MBAs with diameters ranging from 60 to 550 um is described. Optical measurements indicated a diameter variance within 3% and a maximum coupling efficiency of approximately 62% when the single mode fiber (SMF) was placed at a distance of 10 um from the MBA. The results of this study proved that MBA fabrication by the extrusion process can enhance the coupling efficiency.

75 FR 34482 - Certain Aluminum Extrusions From China

Federal Register 2010, 2011, 2012, 2013, 2014

2010-06-17

...)] Certain Aluminum Extrusions From China Determinations On the basis of the record \\1\\ developed in the... reason of imports from China of certain aluminum extrusions, provided for in subheadings 7604.21, 7604.29... United States at less than fair value (LTFV) and subsidized by the Government of China. \\1\\ The record is...

Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran.

PubMed

Andersson, Annica A M; Andersson, R; Jonsäll, Anette; Andersson, Jörgen; Fredriksson, Helena

2017-06-01

Wheat bran and rye bran are mostly used as animal feed today, but their high content of dietary fiber and bioactive components are beneficial to human health. Increased use of bran as food raw material could therefore be desirable. However, bran mainly contains unextractable dietary fiber and deteriorates the sensory properties of products. Processing by extrusion could increase the extractability of dietary fiber and increase the sensory qualities of bran products. Wheat bran and rye bran were therefore extruded at different levels of moisture content, screw speed and temperature, in order to find the optimal setting for increased extractability of dietary fiber and positive sensory properties. A water content of 24% for wheat bran and 30% for rye bran, a screw speed of 400 rpm, and a temperature of 130 °C resulted in the highest extractability of total dietary fiber and arabinoxylan. Arabinoxylan extractability increased from 5.8% in wheat bran to 9.0% in extruded wheat bran at those settings, and from 14.6% to 19.2% for rye bran. Total contents of dietary fiber and arabinoxylan were not affected by extrusion. Content of β-glucan was also maintained during extrusion, while its molecular weight decreased slightly and extractability increased slightly. Extrusion at these settings is therefore a suitable process for increasing the use of wheat bran and rye bran as a food raw material. © 2017 Institute of Food Technologists®.

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

PubMed

Rotola-Pukkila, Minna K; Pihlajaviita, Seija T; Kaimainen, Mika T; Hopia, Anu I

2015-12-01

This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste. © 2015 Institute of Food Technologists®

46 CFR 121.220 - Cooking equipment.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type of...

Prehistoric cooking versus accurate palaeotemperature records in shell midden constituents.

PubMed

Müller, Peter; Staudigel, Philip T; Murray, Sean T; Vernet, Robert; Barusseau, Jean-Paul; Westphal, Hildegard; Swart, Peter K

2017-06-15

The reconstruction of pre-depositional cooking treatments used by prehistoric coastal populations for processing aquatic faunal resources is often difficult in archaeological shell midden assemblages. Besides limiting our knowledge of various social, cultural, economic and technological aspects of shell midden formation, unknown pre-depositional cooking techniques can also introduce large errors in palaeoclimate reconstructions as they can considerably alter the geochemical proxy signatures in calcareous skeletal structures such as bivalve shells or fish otoliths. Based on experimental and archaeological data, we show that carbonate clumped-isotope thermometry can be used to detect and reconstruct prehistoric processing methods in skeletal aragonite from archaeological shell midden assemblages. Given the temperature-dependent re-equilibration of clumped isotopes in aragonitic carbonates, this allows specific processing, cooking or trash dispersal strategies such as boiling, roasting, or burning to be differentiated. Besides permitting the detailed reconstruction of cultural or technological aspects of shell midden formation, this also allows erroneous palaeoclimate reconstructions to be avoided as all aragonitic shells subjected to pre-historic cooking methods show a clear alteration of their initial oxygen isotopic composition.

Multidrug and toxin extrusion proteins as transporters of antimicrobial drugs.

PubMed

Nies, Anne T; Damme, Katja; Schaeffeler, Elke; Schwab, Matthias

2012-12-01

Antimicrobial drugs are essential in the treatment of infectious diseases. A better understanding of transport processes involved in drug disposition will improve the predictability of drug-drug interactions with consequences for drug response. Multidrug And Toxin Extrusion (MATE; SLC47A) proteins are efflux transporters mediating the excretion of several antimicrobial drugs as well as other organic compounds into bile and urine, thereby contributing to drug disposition. This review summarizes current knowledge of the structural and molecular features of human MATE transporters including their functional role in drug transport with a specific focus on antimicrobial drugs. The PubMed database was searched using the terms "MATE1," "MATE-2K," "MATE2," "SLC47A1," "SLC47A2," and "toxin extrusion protein" (up to June 2012). MATE proteins have been recognized as important transporters mediating the final excretion step of cationic drugs into bile and urine. These include the antiviral drugs acyclovir, amprenavir, and ganciclovir, the antibiotics cephalexin, cephradine and levofloxacin, as well as the antimalarial agents chloroquine and quinine. It is therefore important to enhance our understanding of the role of MATEs in drug extrusion with particular emphasis on the functional consequences of genetic variants on disposition of these antimicrobial drugs.

Use of two varieties of hard-to-cook beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata) in the processing of koki (a steamed legume product).

PubMed

Mbofung, C M; Rigby, N; Waldron, K

1999-01-01

Koki is a nutritious cowpea-based food product usually processed by steam cooking whipped cowpea (Vigna unguiculata) paste mixed with spices and palm oil. A study was carried out to investigate the effect of the partial replacement of cowpeas (CP) with hard-to-cook (HTC) beans on the chemical, nutritional and sensory characteristics of koki. Towards this objective, two varieties of beans--Phaseolus vulgaris (red kidney beans--RKB and mottled brown beans--MBB), each with the HTC defect, were separately incorporated into cowpea paste in the following Bean:CP ratios 0:100, 20:80, 30:70, 40:60, 50:50, 60:40 and processed into koki. Incorporation of dry HTC beans into cowpeas in the making of koki affected the bulking properties of the uncooked paste, the nutrient composition, essential amino acid content, antinutritional factors, digestibility as well as the sensory attributes of cooked koki. Sensory tests showed that a highly acceptable, nutritious and digestible koki can be processed from cowpeas partially replaced with dry HTC bean paste up to levels of about 40-50% depending on the variety of dry bean used.

Potential applications for amylose inclusion complexes produced by steam jet cooking

USDA-ARS?s Scientific Manuscript database

Steam jet cooking is a commercially scalable method of thermomechanically processing starch for many applications. Previous studies at NCAUR have revealed the specific effects of heat and shear on various starch types cooked under different steam flow, pressure, and slurry flow conditions. Starch-...

Biodiesel production from used cooking oil by two-step heterogeneous catalyzed process.

PubMed

Srilatha, K; Prabhavathi Devi, B L A; Lingaiah, N; Prasad, R B N; Sai Prasad, P S

2012-09-01

The present study demonstrates the production of biodiesel from used cooking oil containing high free fatty acid by a two-step heterogeneously catalyzed process. The free fatty acids were first esterified with methanol using a 25 wt.% TPA/Nb(2)O(5) catalyst followed by transesterification of the oil with methanol over ZnO/Na-Y zeolite catalyst. The catalysts were characterized by XRD, FT-IR, BET surface area and CO(2)-TPD. In the case of transesterification the effect of reaction parameters, such as catalyst concentration, methanol to oil molar ratio and reaction temperature, on the yield of ester were investigated. The catalyst with 20 wt.% ZnO loading on Na-Y exhibited the highest activity among the others. Both the solid acid and base catalysts were found to be reusable for several times indicating their efficacy in the two-step process. Copyright © 2012 Elsevier Ltd. All rights reserved.

Comparison of apical and coronal extrusions using reciprocating and rotary instrumentation systems.

PubMed

Lu, Yan; Chen, Min; Qiao, Feng; Wu, Ligeng

2015-08-07

The aim of this study was to compare the apical and coronal extrusions by using two reciprocating and two rotary instrumentation systems. Eighty extracted human single-rooted anterior teeth were randomly assigned to four groups. Four different root canal instrumentation systems were used according to the manufacturers instructions, including two reciprocating single-file systems, Reciproc and WaveOne, and two full-sequence rotary BLX and ProTaper instruments. Debris collected from the coronal by the instruments and apical extrusions were quantified respectively. After drying the collections, the mean weight of debris collected from apical and coronal extrusions was assessed using an electronic balance and analyzed using the Kruskal-Wallis H and Mann-Whitney U tests. Statistically significant differences in the apical extrusion were observed among the four groups. Reciproc and WaveOne instruments produced significantly less debris than BLX and ProTaper instruments (P < 0.05). All of the systems produced apical extrusion of debris. However, reciprocating single-file systems produced less apical extrusion than full-sequence rotary systems. No relationship was observed between apical and coronal extrusions.

Physicochemical and sensory evaluation of some cooking banana (Musa spp.) for boiling and frying process.

PubMed

Belayneh, M; Workneh, T S; Belew, D

2014-12-01

Experiments were conducted to study physicochemical properties of four cooking banana varieties (Cardaba, Nijiru, Matoke and Kitawira) and to determine their suitability for chips processing and boiling quality. A randomized complete block design with three replications was employed. Pulp to peel ratio, pulp firmness (before and after), total soluble solids, pH, titratable acidity, ascorbic acid, ease of peeling, pulp water absorption, duration of cooking (or boiling) and dry matter are the most important parameters to evaluate the quality of cooking banana including plantain. The different variety affected the fruit physical characteristics significantly (P ≤ 0.05). The Cardaba varieties fruit was found to be the heaviest and the longest. The Kitawira and Nijiru varieties had the smallest, shortest and thinnest fruit. The Cardaba contained 88 % more edible portions per unit fresh weight than the peel. The Nijiru, Matoke and Kitawira contained more pulp weight than peel weight. Most fruit chemical quality parameters were significantly (P ≤ 0.05) affected by the varieties. Similarly, the boiling and chips qualities were significantly (P ≤ 0.05) affected by varieties. Among others, the Cardaba variety was found to have high fruit weight, fruit length, fruit girth, fruit volume, total soluble solids, ascorbic acid, dry matter and low total titratable acidity. Thus, Cardaba provided the best quality boiled pulp which can serve for diversified culinary purposes. Generally, the Nijiru, Kitawira and Matoke varieties were found to be superior to produce acceptable quality chips. These varieties are recommended for chips development by food processors in Ethiopia.

Rheological properties of wood polymer composites and their role in extrusion

NASA Astrophysics Data System (ADS)

Duretek, I.; Schuschnigg, S.; Gooneie, A.; Langecker, G. R.; Holzer, C.

2015-04-01

The influence of the rheological behaviour of PP based wood plastic composites (WPC) has been investigated in this research by means of a high pressure capillary rheometer incorporating dies having different geometries. The rheological experiments were performed using slit and round dies. The influence of moisture content on the flow properties of the WPC has been investigated as well. It was observed that higher moisture contents lead to wall slippage effect. Furthermore, measured viscosity data have been used in flow simulation of an extrusion profile die. Also, the influence of different rheological models on the simulation results is demonstrated. This research work presents a theoretical and experimental study on the measurement and prediction of the die pressure in the extrusion process of wood-plastic composite (WPC).

Butter, margarine, and cooking oils

MedlinePlus

... gov/ency/patientinstructions/000095.htm Butter, margarine, and cooking oils To use the sharing features on this ... these oils when possible. What to Use When Cooking When you cook, solid margarine or butter is ...

Effects of Hot-Hydrostatic Canned Extrusion on the Stock Utilization, Microstructure and Mechanical Properties of TiBw/TC4 Composites with Quasi-Continuous Network

PubMed Central

Feng, Yangju; Li, Bing; Cui, Guorong; Zhang, Wencong

2017-01-01

In-situ TiB whisker-reinforced Ti–6Al–4V (TC4) titanium matrix composites (TiBw/TC4) with quasi-continuous networks were successfully fabricated by vacuum hot-pressing sintering. The effects of the hot-hydrostatic canned extrusion on stock utilization, microstructure and mechanical properties of the TiBw/TC4 composites were investigated. It was satisfactory that the utilization of composites could be obviously improved by canned extrusion compared to that extruded without canned extrusion. The microstructure results showed that after canned extrusion the grain was refined and the TiB whiskers were distributed from a random array state to a state in which the whiskers were distributed along the extrusion direction. The properties testing results revealed that the tensile strength, the hardness and the ductility of the composites all significantly improved after extrusion due to the grain refinement and orientation of the TiB whisker caused by extrusion. Tensile fracture results showed that when the TiB whiskers were randomly distributed only part of them played a role in strengthening the matrix during the deformation process (as-sintered composites), while when the TiB whiskers were oriented all whiskers could strengthen the matrix during the tensile testing process (as-extruded composites). PMID:29068416

Effects of Hot-Hydrostatic Canned Extrusion on the Stock Utilization, Microstructure and Mechanical Properties of TiBw/TC4 Composites with Quasi-Continuous Network.

PubMed

Feng, Yangju; Li, Bing; Cui, Guorong; Zhang, Wencong

2017-10-25

In-situ TiB whisker-reinforced Ti-6Al-4V (TC4) titanium matrix composites (TiBw/TC4) with quasi-continuous networks were successfully fabricated by vacuum hot-pressing sintering. The effects of the hot-hydrostatic canned extrusion on stock utilization, microstructure and mechanical properties of the TiBw/TC4 composites were investigated. It was satisfactory that the utilization of composites could be obviously improved by canned extrusion compared to that extruded without canned extrusion. The microstructure results showed that after canned extrusion the grain was refined and the TiB whiskers were distributed from a random array state to a state in which the whiskers were distributed along the extrusion direction. The properties testing results revealed that the tensile strength, the hardness and the ductility of the composites all significantly improved after extrusion due to the grain refinement and orientation of the TiB whisker caused by extrusion. Tensile fracture results showed that when the TiB whiskers were randomly distributed only part of them played a role in strengthening the matrix during the deformation process (as-sintered composites), while when the TiB whiskers were oriented all whiskers could strengthen the matrix during the tensile testing process (as-extruded composites).

PKA-regulated VASP phosphorylation promotes extrusion of transformed cells from the epithelium

PubMed Central

Anton, Katarzyna A.; Sinclair, John; Ohoka, Atsuko; Kajita, Mihoko; Ishikawa, Susumu; Benz, Peter M.; Renne, Thomas; Balda, Maria; Matter, Karl; Fujita, Yasuyuki

2014-01-01

ABSTRACT At the early stages of carcinogenesis, transformation occurs in single cells within tissues. In an epithelial monolayer, such mutated cells are recognized by their normal neighbors and are often apically extruded. The apical extrusion requires cytoskeletal reorganization and changes in cell shape, but the molecular switches involved in the regulation of these processes are poorly understood. Here, using stable isotope labeling by amino acids in cell culture (SILAC)-based quantitative mass spectrometry, we have identified proteins that are modulated in transformed cells upon their interaction with normal cells. Phosphorylation of VASP at serine 239 is specifically upregulated in RasV12-transformed cells when they are surrounded by normal cells. VASP phosphorylation is required for the cell shape changes and apical extrusion of Ras-transformed cells. Furthermore, PKA is activated in Ras-transformed cells that are surrounded by normal cells, leading to VASP phosphorylation. These results indicate that the PKA–VASP pathway is a crucial regulator of tumor cell extrusion from the epithelium, and they shed light on the events occurring at the early stage of carcinogenesis. PMID:24963131

Increased levels of oxidative DNA damage attributable to cooking-oil fumes exposure among cooks.

PubMed

Ke, Yuebin; Cheng, Jinquan; Zhang, Zhicheng; Zhang, Renli; Zhang, Zhunzhen; Shuai, Zhihong; Wu, Tangchun

2009-07-01

Previous investigations have indicated that cooks are exposed to polycyclic aromatic hydrocarbons (PAHs) from cooking-oil fumes. However, Emission of PAH and their carcinogenic potencies from cooking oil fumes sources have not been investigated among cooks. To investigate the urinary excretion of a marker for oxidative DNA damage, 8-hydroxydeoxyguanosine (8-OHdG), in different groups of cooks and different exposure groups, and to study the association between 8-OHdG and 1-hydroxypyrene(1-OHP), a biological marker for PAH exposure. Urine samples were collected from different groups of cooks (n = 86) and from unexposed controls (n = 36); all were male with similar age and smoking habits. The health status, occupational history, smoking, and alcohol consumption 24 h prior to sampling was estimated from questionnaires. The urine samples were frozen for later analyses of 8-OHdG and 1-OHP levels by high-performance liquid chromatography. Excretion in urine of 8-OHdG was similar for controls (mean 1.2micromol/mol creatinine, n = 36), and for those who had been in the kitchen with an exhaust-hood operating (mean 1.5micromol/mol creatinine, n = 45). Cooks exposed to cooking-oil fumes without exhaust-hood operation had significantly increased excretion of 8-OHdG (mean 2.3micromol/mol creatinine, n = 18), compared with controls. The urinary levels of ln 1-OHP and ln 8-OHdG were still significantly correlated in a multiple regression analysis. The results indicate that exposure to PAH or possibly other compounds in cooking-oil fumes may cause oxidative DNA damage.

Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking

DOE Office of Scientific and Technical Information (OSTI.GOV)

Jaya Shankar Tumuluru; Shahab Sokhansanj; Sukumar Bandyopadhyay

Changes in proximate composition of fish and rice flour coextrudates like moisture, protein, and fat content were studied with respect to extrusion process v ariables like barrel temperature, x1 (100–200 degrees C); screw speed, x2 (70–110 rpm); fish content of the feed, x3 (5–45 percent); and feed moisture content, x4 (20–60 percent). Experiments were conducted at five levels of the process variables based on rotatable experimental design. Response surface models (RSM) were developed that adequately described the changes in moisture, protein, and fat content of the extrudates based on the coeff icient of determination (R2) values of 0.95, 0.99, andmore » 0.94. ANOVA analysis indicated that extrudate moisture content was influenced by x4, protein content by x1 and x3, and fat content by x3 and x4 at P < 0.001. Trends based on response surf ace plots indicated that the x1 of about 200 degrees C, x2 of about 90 rpm, x3 of about 25%, and x4 of about 20% minimized the moisture in the extrudates. Protein content was maximized at x1 of 100 degrees C, x2 > 80 rpm, x3 of about 45 percent, and x4 > 50 percent, and fat content was minimized at x1 of about 200 degrees C, x2 of about 85–95 rpm, x3 < 15 percent, and x4 of about >50 percent. Optimized process variables based on a genetic algorithm (GA) for minimum moisture and fat content and maximum protein content were x1 = 199.86, x2 = 109.86, x3 = 32.45, x4 = 20.03; x1 = 199.71, x2 = 90.09, x3 = 15.27, x4 = 58.47; and x1 = 102.97, x2 = 107.67, x3 = 44.56, x4 = 59.54. The predicted values were 17.52 percent, 0.57 percent, and 46.65 percent. Based on the RSM and GA analy sis, extrudate moisture and protein content was influenced by x1, x3, and x4 and fat content by x2, x3, and x4.« less

Mechanochemical Synthesis of Pharmaceutical Cocrystal Suspensions via Hot Melt Extrusion: Enhancing Cocrystal Yield.

PubMed

Li, Shu; Yu, Tao; Tian, Yiwei; Lagan, Colette; Jones, David S; Andrews, Gavin P

2017-11-22

Pharmaceutical cocrystals have attracted increasing attention over the past decade as an alternative way to modify the physicochemical properties and hence improve the bioavailability of a drug, without sacrificing thermodynamic stability. Our previous work has demonstrated the viability of in-situ formation of ibuprofen/isonicotinamide cocrystal suspensions within a matrix carrier via a single-step hot-melt extrusion (HME) process. The key aim of the current work is to establish optimised processing conditions to improve cocrystal yield within extruded matrices. The solubility of each individual cocrystal component in the matrix carrier was estimated using two different methods, calculation of Hansen solubility parameters, and Flory-Huggins solution theory using melting point depression measurement, respectively. The latter was found to be more relevant to extrusion cocrystallisation because of the ability to predict miscibility across a range of temperatures. The predictions obtained from the F-H phase diagrams were verified using ternary extrusion processing. Temperatures that promote solubilisation of the parent reagents during processing, and precipitation of the newly formed cocrystal were found to be the most suitable in generating high cocrystal yields. The incorporation of intensive mixing/kneading elements to the screw configuration was also shown to significantly improve the cocrystal yield when utilising a matrix platform. This work has shown that intensive mixing in combination with appropriate temperature selection, can significantly improve the cocrystal yield within a stable and low viscosity carrier during HME processing. Most importantly, this work reports, for the very first time in the literature, the use of the F-H phase diagrams to predict the most appropriate HME processing window to drive higher cocrystal yield.

Analysis and Prediction of the Billet Butt and Transverse Weld in the Continuous Extrusion Process of a Hollow Aluminum Profile

NASA Astrophysics Data System (ADS)

Lou, Shumei; Wang, Yongxiao; Liu, Chuanxi; Lu, Shuai; Liu, Sujun; Su, Chunjian

2017-08-01

In continuous extrusions of aluminum profiles, the thickness of the billet butt and the length of the discarded extrudate containing the transverse weld play key roles in reducing material loss and improving product quality. The formation and final distribution of the billet butt and transverse weld depend entirely on the flow behavior of the billet skin material. This study examined the flow behavior of the billet skin material as well as the formation and evolution of the billet butt and the transverse weld in detail through numerical simulation and a series of experiments. In practical extrusions, even if the billet skin is removed by lathe turning shortly before extrusion, billet skin impurities are still distributed around the transverse weld and in the billet butt. The thickness of the scrap billet butt and the length of the discarded extrudate containing the transverse weld can be exactly predicted via simulation.

Biodiesel From waste cooking oil for heating, lighting, or running diesel engines

Treesearch

Rico O. Cruz

2009-01-01

Biodiesel and its byproducts and blends can be used as alternative fuel in diesel engines and for heating, cooking, and lighting. A simple process of biodiesel production can utilize waste cooking oil as the main feedstock to the transesterification and cruzesterification processes. I currently make my own biodiesel for applications related to my nursery and greenhouse...

Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs.

PubMed

Kendirci, Perihan; Icier, Filiz; Kor, Gamze; Onogur, Tomris Altug

2014-06-01

Effects of infrared cooking on polycyclic aromatic hydrocarbon (PAH) formation in ohmically pre-cooked beef meatballs were investigated. Samples were pre-cooked in a specially designed-continuous type ohmic cooking at a voltage gradient of 15.26V/cm for 92s. Infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.706, 5.678, 8.475kW/m(2)), application distances (10.5, 13.5, 16.5cm) and application durations (4, 8, 12min). PAHs were analyzed by using high performance liquid chromatography (HPLC) equipped with a fluorescence detector. The total PAH levels were detected to be between 4.47 and 64μg/kg. Benzo[a] pyrene (B[a]P) and PAH4 (sum of B[a]P, chrysene (Chr), benzo[a]anthracene (B[a]A) and benzo[b]fluoranthene (B[b]F)) levels detected in meatballs were below the EC limits. Ohmic pre-cooking followed by infrared cooking may be regarded as a safe cooking procedure of meatballs from a PAH contamination point of view. Copyright © 2014 Elsevier Ltd. All rights reserved.

Cooking with Chemistry.

ERIC Educational Resources Information Center

Grosser, Arthur E.

1984-01-01

Suggests chemistry of cooking and analysis of culinary recipes as subject matter for introducing chemistry to an audience, especially to individuals with neutral or negative attitudes toward science. Includes sample recipes and experiments and a table listing scientific topics with related cooking examples. (JN)

Cognitive capacities for cooking in chimpanzees

PubMed Central

Warneken, Felix; Rosati, Alexandra G.

2015-01-01

The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees (Pan troglodytes), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer cooked foods; (ii) comprehend the transformation of raw food that occurs when cooking, and generalize this causal understanding to new contexts; (iii) will pay temporal costs to acquire cooked foods; (iv) are willing to actively give up possession of raw foods in order to transform them; and (v) can transport raw food as well as save their raw food in anticipation of future opportunities to cook. Together, our results indicate that several of the fundamental psychological abilities necessary to engage in cooking may have been shared with the last common ancestor of apes and humans, predating the control of fire. PMID:26041356

Assessment of Enterotoxin Production and Cross-Contamination of Staphylococcus aureus between Food Processing Materials and Ready-To-Eat Cooked Fish Paste.

PubMed

Tango, Charles Nkufi; Hong, Sung-Sam; Wang, Jun; Oh, Deog-Hwan

2015-12-01

This study evaluated Staphylococcus aureus growth and subsequent staphylococcal enterotoxin A production in tryptone soy broth and on ready-to-eat cooked fish paste at 12 to 37 °C, as well as cross-contamination between stainless steel, polyethylene, and latex glove at room temperature. A model was developed using Barany and Roberts's growth model, which satisfactorily described the suitable growth of S. aureus with R(2)-adj from 0.94 to 0.99. Except at 12 °C, S. aureus cells in TSB presented a lag time lower (14.64 to 1.65 h), grew faster (0.08 to 0.31 log CFU/h) and produced SEA at lower cell density levels (5.65 to 6.44 log CFU/mL) compare to those inoculated on cooked fish paste with data of 16.920 to 1.985 h, 0.02 to 0.23 log CFU/h, and 6.19 to 7.11 log CFU/g, respectively. Staphylococcal enterotoxin type A (SEA) visual immunoassay test showed that primary SEA detection varied considerably among different storage temperature degrees and media. For example, it occurred only during exponential phase at 30 and 37 °C in TSB, but in cooked fish paste it took place at late exponential phase of S. aureus growth at 20 and 25 °C. The SEA detection test was negative on presence of S. aureus on cooked fish paste stored at 12 and 15 °C, although cell density reached level of 6.12 log CFU/g at 15 °C. Cross-contamination expressed as transfer rate of S. aureus from polyethylene surface to cooked fish paste surface was slower than that observed with steel surface to cooked fish paste under same conditions. These results provide helpful information for controlling S. aureus growth, SEA production and cross-contamination during processing of cooked fish paste. © 2015 Institute of Food Technologists®

Increasing intention to cook from basic ingredients: A randomised controlled study.

PubMed

Lavelle, Fiona; Hollywood, Lynsey; Caraher, Martin; McGowan, Laura; Spence, Michelle; Surgenor, Dawn; McCloat, Amanda; Mooney, Elaine; Raats, Monique; Dean, Moira

2017-09-01

The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. 141 mothers aged between 20 and 39 years from the island of Ireland were randomised to one of four conditions based on BCTs (1) recipe card only [control condition]; (2) recipe card plus video modelling; (3) recipe card plus video prompting; (4) recipe card plus video elements. Participants rated their enjoyment, perceived difficulty, confidence and intention to cook again pre, mid and post experiment. Repeated one-way factorial ANOVAs, correlations and a hierarchical regression model were conducted. Despite no significant differences between the different conditions, there was a significant increase in enjoyment (P < 0.001), confidence (P < 0.001) and intention to cook from basics again (P < 0.001) and a decrease in perceived difficulty (P = 0.001) after the experiment in all conditions. Intention to cook from basics pre-experiment, and confidence and enjoyment (both pre and post experiment) significantly contributed to the final regression model explaining 42% of the variance in intention to cook from basics again. Cooking interventions should focus on practical cooking and increasing participants' enjoyment and confidence during cooking to increase intention to cook from basic ingredients at home. Copyright © 2017 Elsevier Ltd

Role of E-cadherin in membrane-cortex interaction probed by nanotube extrusion.

PubMed

Tabdanov, Erdem; Borghi, Nicolas; Brochard-Wyart, Françoise; Dufour, Sylvie; Thiery, Jean-Paul

2009-03-18

This study aims to define the role of E-cadherin (Ecad) engagement in cell-cell contact during membrane-cortex interaction. As a tool, we used a hydrodynamic membrane tube extrusion technique to characterize the mechanical interaction between the plasma membrane and the underlying cortical cytoskeleton. Cells were anchored on 4.5 microm beads coated with polylysine (PL) to obtain nonspecific cell adhesion or with an antibody against Ecad to mimic specific Ecad-mediated cell adhesion. We investigated tube length dynamics L(t) over time and through successive extrusions applied to the cell at regular time intervals. A constant slow velocity was observed for the first extrusion, for PL-attached cells. Subsequent extrusions had two phases: an initial high-velocity regime followed by a low-velocity regime. Successive extrusions gradually weakened the binding of the membrane around the tube neck to the underlying cortical cytoskeleton. Cells specifically attached via Ecad first exhibited a very low extrusion velocity regime followed by a faster extrusion regime similar to nonspecific extrusion. This indicates that Ecad strengthens the membrane-cortical cytoskeleton interaction, but only in a restricted area corresponding to the site of contact between the cell and the bead. Occasional giant "cortex" tubes were extruded with specifically anchored cells, demonstrating that the cortex remained tightly bound to the membrane through Ecad-mediated adhesion at the contact site.

Role of E-Cadherin in Membrane-Cortex Interaction Probed by Nanotube Extrusion

PubMed Central

Tabdanov, Erdem; Borghi, Nicolas; Brochard-Wyart, Françoise; Dufour, Sylvie; Thiery, Jean-Paul

2009-01-01

This study aims to define the role of E-cadherin (Ecad) engagement in cell-cell contact during membrane-cortex interaction. As a tool, we used a hydrodynamic membrane tube extrusion technique to characterize the mechanical interaction between the plasma membrane and the underlying cortical cytoskeleton. Cells were anchored on 4.5 μm beads coated with polylysine (PL) to obtain nonspecific cell adhesion or with an antibody against Ecad to mimic specific Ecad-mediated cell adhesion. We investigated tube length dynamics L(t) over time and through successive extrusions applied to the cell at regular time intervals. A constant slow velocity was observed for the first extrusion, for PL-attached cells. Subsequent extrusions had two phases: an initial high-velocity regime followed by a low-velocity regime. Successive extrusions gradually weakened the binding of the membrane around the tube neck to the underlying cortical cytoskeleton. Cells specifically attached via Ecad first exhibited a very low extrusion velocity regime followed by a faster extrusion regime similar to nonspecific extrusion. This indicates that Ecad strengthens the membrane-cortical cytoskeleton interaction, but only in a restricted area corresponding to the site of contact between the cell and the bead. Occasional giant “cortex” tubes were extruded with specifically anchored cells, demonstrating that the cortex remained tightly bound to the membrane through Ecad-mediated adhesion at the contact site. PMID:19289070

Extrusion cast explosive

DOEpatents

Scribner, Kenneth J.

1985-01-01

Improved, multiphase, high performance, high energy, extrusion cast explosive compositions, comprising, a crystalline explosive material; an energetic liquid plasticizer; a urethane prepolymer, comprising a blend of polyvinyl formal, and polycaprolactone; a polyfunctional isocyanate; and a catalyst are disclosed. These new explosive compositions exhibit higher explosive content, a smooth detonation front, excellent stability over long periods of storage, and lower sensitivity to mechanical stimulants.

9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food purposes...

Shear zone formation within the billet and metal flow through the die orifice in unlubricated axisymmetric forward and backward extrusion

NASA Astrophysics Data System (ADS)

Valberg, Henry; Costa, Andrè L. M.

2017-10-01

Metal flow inside the billet is known to be completely different in forward (FWE) and backward (BWE) Al-extrusion. A practical implication of this is that contamination near to the surface of the extrusion billet, or on the peripheral surface skin, tends to flow out of the die more readily in BWE than in FWE. It is therefore common in BWE to use a scalping operation on the billet to remove eventual sub-surface contamination that may be present. This additional working operation may be required in order to avoid surface quality problems on BWE profiles. In spite of the importance of metal flow in metals extrusion, there are still lack of knowledge about the topic. With recent progress in FEM-analysis for modelling deformation processing, however, it is now possible to perform accurate studies on metal flow phenomena by simulation on the computer. In our study, we are using the 3D FEM-program DEFORM® to model axisymmetric FWE and BWE in case of non-lubricated extrusion through a flat-faced die. Our primary focus is to consider the difference in appearance of shear zones present inside the extrusion billet for the two processes, including metal flow in the die mouth.

Analyzing the extrusion mould for aluminum profile

NASA Astrophysics Data System (ADS)

Yun, Wang; Xu, Zhenying; Dai, Yachun; Dong, Peilong; Yuan, Guoding; Lan, Cai

2007-12-01

The die or mould used for extruding aluminum wallboard profile is in serious work conditions, so it is easy to appear drawbacks in the mould such as non-uniform stress and strain distributions, crack initiation and propagation, elastic warp, and even plastic distortion. As we know, the extrusion die or mould is subject to complex loads including the extrusion pressure, friction and thermal load, which make the mould complicated and hard to be designed and analyzed by using conventional analytical method. In this paper, we applied Deform-3D, FEA (Finite Element Analysis) software used frequently in all engineering fields, to simulate three-dimensional extruding process of aluminum profile. The simulation results show that the deformation increases gradually from inside to outside. Exterior deformation contour distribution is relative uniform since the influence of inner holes on deformation is small, and the contour form is regular and similar with the shape of the mould. However, the interior deformation contour is irregular as the influence of holes with basically symmetric equivalent curves. At the middle of the mould, the deformation reaches the largest, it reaches 0.633mm. The deformation of the mould can be reduced by increasing the distance between two holes or increasing thickness of the mould. Experiment result accords with simulation. The simulation process and results ensure the feasibility of finite element method, providing the support for mould design and structural optimization.

Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum).

PubMed

Nosworthy, Matthew G; Franczyk, Adam J; Medina, Gerardo; Neufeld, Jason; Appah, Paulyn; Utioh, Alphonsus; Frohlich, Peter; House, James D

2017-09-06

In order to determine the effect of extrusion, baking, and cooking on the protein quality of yellow and green split peas, a rodent bioassay was conducted and compared to an in vitro method of protein quality determination. The Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of green split peas (71.4%) was higher than that of yellow split peas (67.8%), on average. Similarly, the average Digestible Indispensable Amino Acid Score (DIAAS) of green split peas (69%) was higher than that of yellow split peas (67%). Cooked green pea flour had lower PDCAAS and DIAAS values (69.19% and 67%) than either extruded (73.61%, 70%) or baked (75.22%, 70%). Conversely, cooked yellow split peas had the highest PDCCAS value (69.19%), while extruded yellow split peas had the highest DIAAS value (67%). Interestingly, a strong correlation was found between in vivo and in vitro analysis of protein quality (R 2 = 0.9745). This work highlights the differences between processing methods on pea protein quality and suggests that in vitro measurements of protein digestibility could be used as a surrogate for in vivo analysis.

Domain Immersion Technique And Free Surface Computations Applied To Extrusion And Mixing Processes

NASA Astrophysics Data System (ADS)

Valette, Rudy; Vergnes, Bruno; Basset, Olivier; Coupez, Thierry

2007-04-01

This work focuses on the development of numerical techniques devoted to the simulation of mixing processes of complex fluids such as twin-screw extrusion or batch mixing. In mixing process simulation, the absence of symmetry of the moving boundaries (the screws or the rotors) implies that their rigid body motion has to be taken into account by using a special treatment. We therefore use a mesh immersion technique (MIT), which consists in using a P1+/P1-based (MINI-element) mixed finite element method for solving the velocity-pressure problem and then solving the problem in the whole barrel cavity by imposing a rigid motion (rotation) to nodes found located inside the so called immersed domain, each subdomain (screw, rotor) being represented by a surface CAD mesh (or its mathematical equation in simple cases). The independent meshes are immersed into a unique backgound computational mesh by computing the distance function to their boundaries. Intersections of meshes are accounted for, allowing to compute a fill factor usable as for the VOF methodology. This technique, combined with the use of parallel computing, allows to compute the time-dependent flow of generalized Newtonian fluids including yield stress fluids in a complex system such as a twin screw extruder, including moving free surfaces, which are treated by a "level set" and Hamilton-Jacobi method.

Application of hot melt extrusion for improving bioavailability of artemisinin a thermolabile drug.

PubMed

Kulkarni, C; Kelly, A L; Gough, T; Jadhav, V; Singh, K K; Paradkar, A

2018-02-01

Hot melt extrusion has been used to produce a solid dispersion of the thermolabile drug artemisinin. Formulation and process conditions were optimized prior to evaluation of dissolution and biopharmaceutical performance. Soluplus ® , a low T g amphiphilic polymer especially designed for solid dispersions enabled melt extrusion at 110 °C although some drug-polymer incompatibility was observed. Addition of 5% citric acid as a pH modifier was found to suppress the degradation. The area under plasma concentration time curve (AUC 0-24h ) and peak plasma concentration (C max ) were four times higher for the modified solid dispersion compared to that of pure artemisinin.

Experimental and Numerical Study on the Strength of Aluminum Extrusion Welding.

PubMed

Bingöl, Sedat; Bozacı, Atilla

2015-07-17

The quality of extrusion welding in the extruded hollow shapes is influenced significantly by the pressure and effective stress under which the material is being joined inside the welding chamber. However, extrusion welding was not accounted for in the past by the developers of finite element software packages. In this study, the strength of hollow extrusion profile with seam weld produced at different ram speeds was investigated experimentally and numerically. The experiments were performed on an extruded hollow aluminum profile which was suitable to obtain the tensile tests specimens from its seam weld's region at both parallel to extrusion direction and perpendicular to extrusion direction. A new numerical modeling approach, which was recently proposed in literature, was used for numerical analyses of the study. The simulation results performed at different ram speeds were compared with the experimental results, and a good agreement was obtained.

Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking.

PubMed

Perelló, Gemma; Martí-Cid, Roser; Castell, Victoria; Llobet, Juan M; Domingo, José L

2009-04-01

The cooking-induced changes in the levels of polybrominated diphenyl ethers (PBDEs), hexachlorobenzene (HCB), and 16 polycyclic aromatic hydrocarbons (PAHs) in various foodstuffs were investigated. Foods included fish (sardine, hake and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, raw and cooked (fried, grilled, roasted, boiled) samples were analyzed. There were some variations in the concentrations of PBDEs before and after cooking. However, they depended not only on the cooking process, but mainly on the specific food item. The highest HCB concentrations were found in sardine, being lower in cooked samples. All cooking processes enhanced HCB levels in hake, while very scarce differences could be noted in tuna (raw and cooked). In general terms, the highest PAH concentrations were found after frying by being the values especially notable in fish, excepting hake, where the highest total PAH levels corresponded to roasted samples. The results of this study show that, in general, cooking processes are only of a limited value as a means of reducing PBDE, HCB and PAH concentrations in food.

46 CFR 184.220 - Cooking equipment.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping...) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking equipment. (a) Doors on a cooking appliance must be provided with hinges and locking devices to prevent...

Magnetic resonance imaging evidence of meniscal extrusion in medial meniscus posterior root tear.

PubMed

Choi, Chul-Jun; Choi, Yun-Jin; Lee, Jae-Jeong; Choi, Chong-Hyuk

2010-12-01

The purpose of this study was to evaluate the relation between meniscal extrusion on magnetic resonance imaging (MRI) and tearing of the posterior root of the medial meniscus, as well as to understand the relation between meniscal extrusion and chondral lesions. From January 2007 to December 2008, 387 consecutive cases of medial meniscal tears were treated arthroscopically. Of these cases, 248 (64.1%) with MRI were reviewed. Arthroscopic findings were reviewed for the type of tear and medial compartment cartilage lesion. Root tear was defined as a radial tear in the posterior horn of the medial meniscus near the tibial spine (i.e., within 5 mm of the root attachment). An MRI scan of the knee was used to evaluate the presence and extent of meniscal extrusion. Meniscal extrusion of 3 mm or greater was considered pathologic. Arthroscopic findings were compared with respect to the extent of meniscal extrusion. There were 98 male patients and 150 female patients. The mean age was 53.5 years (range, 15 to 81 years). The results showed 127 cases (51.2%) in which the medial meniscus had meniscal extrusion of 3 mm or greater. Posterior root tears were found in 66 (26.6%) of the 248 knees. The mean meniscal extrusion in patients with root tear was 3.8 ± 1.4 mm, whereas the mean extrusion of those who had no root tear was 2.7 ± 1.3 mm. We found an association between pathologic meniscal extrusion and root tear (P < .001). Meniscal extrusion showed a low positive predictive value (39%) and specificity (58%) with regard to the meniscal root tear. Meniscal extrusion was also significantly correlated with severity of chondral lesions (P < .001). Considerable extrusion (≥3 mm) can be associated with tearing of the medial meniscus root and chondral lesion of the medial femoral condyle. Level IV, therapeutic case series. Copyright © 2010 Arthroscopy Association of North America. Published by Elsevier Inc. All rights reserved.

Numerical simulation and experiment on effect of ultrasonic in polymer extrusion processing

NASA Astrophysics Data System (ADS)

Wan, Yue; Fu, ZhiHong; Wei, LingJiao; Zang, Gongzheng; Zhang, Lei

2018-01-01

The influence of ultrasonic wave on the flow field parameters and the precision of extruded products are studied. Firstly, the effect of vibration power on the average velocity of the outlet, the average viscosity of the die section, the average shear rate and the inlet pressure of the die section were studied by using the Polyflow software. Secondly, the effects of ultrasonic strength on the die temperature and the drop of die pressure were studied experimentally by different head temperature and different screw speed. Finally, the relationship between die pressure and extrusion flow rate under different ultrasonic power were studied through experiments.

9 CFR 166.7 - Cooking standards.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Cooking standards. 166.7 Section 166.7... HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage shall...) Garbage shall be agitated during cooking, except in steam cooking equipment, to ensure that the prescribed...

Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality.

PubMed

Zuo, Feng; Peng, Xingyun; Shi, Xiaodi; Guo, Shuntang

2016-10-15

This study focused on the effect of high-temperature pressure cooking on the sensory quality of soymilk. Soymilk was prepared by high-temperature pressure cooking (105-125°C and 0.12-0.235MPa) and traditional cooking (97°C and 0.1MPa). The size distribution and composition of protein particles and the rheological properties of soymilk were compared. Results showed that the content of protein particles and the average size of soymilk particles were higher in high-temperature pressure cooking than in traditional cooking (p<0.05). High-temperature pressure cooking affected soymilk protein denaturation and favored protein aggregation. Similar to traditional soymilk, soymilk cooked at 115°C was categorized as a Newtonian fluid but was found with increased viscosity in the rheological test. Soymilk cooked at 115°C for 10min exhibited a homogeneous, smooth, and creamy texture with a high acceptability in the sensory test. Copyright © 2016 Elsevier Ltd. All rights reserved.

Apical extrusion of debris: a literature review of an inherent occurrence during root canal treatment.

PubMed

Tanalp, J; Güngör, T

2014-03-01

Extrusion of intracanal debris as well as irrigants is a common occurrence during root canal treatment, and no instrument or technique has thoroughly solved this problem. Because flare-ups may arise with any irritation directed towards periapical tissues, a shaping or irrigation technique should minimize the risk of apical extrusion, even though it may not be prevented. There has been a rapid evolution of root canal instruments and irrigation systems through the last decade, and many have been assessed for their debris extrusion potential. The purpose of this review was to identify publications regarding the evaluation of debris, bacteria and irrigant extrusion during root canal treatment. A PubMed, Ovid and MEDLINE search was conducted using the keywords "apical extrusion", "debris extrusion" and "endodontic treatment". The literature search extended over a period of more than 30 years up to 2012. Content of the review was limited to apical extrusion of debris and irrigants, extrusion of liquid by irrigation methods and bacterial extrusion. Issues relevant to apical extrusion were obtained by further search in the reference sections of the retrieved articles. The review provides an update on the current status of apical extrusion. © 2013 International Endodontic Journal. Published by John Wiley & Sons Ltd.

Influence of parameters controlling the extrusion step in fused filament fabrication (FFF) process applied to polymers using numerical simulation

NASA Astrophysics Data System (ADS)

Shahriar, Bakrani Balani; Arthur, Cantarel; France, Chabert; Valérie, Nassiet

2018-05-01

Extrusion is one of the oldest manufacturing processes; it is widely used for manufacturing finished and semi-finished products. Moreover, extrusion is also the main process in additive manufacturing technologies such as Fused Filament Fabrication (FFF). In FFF process, the parts are manufactured layer by layer using thermoplastic material. The latter in form of filament, is melted in the liquefier and then it is extruded and deposited on the previous layer. The mechanical properties of the printed parts rely on the coalescence of each extrudate with another one. The coalescence phenomenon is driven by the flow properties of the melted polymer when it comes out the nozzle just before the deposition step. This study aims to master the quality of the printed parts by controlling the effect of the parameters of the extruder on the flow properties in the FFF process. In the current study, numerical simulation of the polymer coming out of the extruder was carried out using Computational Fluid Dynamics (CFD) and two phase flow (TPF) simulation Level Set (LS) method by 2D axisymmetric module of COMSOL Multiphysics software. In order to pair the heat transfer with the flow simulation, an advection-diffusion equation was used. Advection-diffusion equation was implemented as a Partial Differential Equation (PDE) in the software. In order to define the variation of viscosity of the polymer with temperature, the rheological behaviors of two thermoplastics were measured by extensional rheometer and using a parallel-plate configuration of an oscillatory rheometer. The results highlight the influence of the environment temperature and the cooling rate on the temperature and viscosity of the extrudate exiting from the nozzle. Moreover, the temperature and its corresponding viscosity at different times have been determined using numerical simulation. At highest shear rates, the extrudate undergoes deformation from typical cylindrical shape. These results are required to predict the

Extrusion cast explosive

DOEpatents

Scribner, K.J.

1985-01-29

Improved, multiphase, high performance, high energy, extrusion cast explosive compositions, comprising, a crystalline explosive material; an energetic liquid plasticizer; a urethane prepolymer, comprising a blend of polyvinyl formal, and polycaprolactone; a polyfunctional isocyanate; and a catalyst are disclosed. These new explosive compositions exhibit higher explosive content, a smooth detonation front, excellent stability over long periods of storage, and lower sensitivity to mechanical stimulants. 1 fig.

Extrusion cast explosive

DOEpatents

Scribner, K.J.

1985-11-26

Disclosed is an improved, multiphase, high performance, high energy, extrusion cast explosive compositions, comprising, a crystalline explosive material; an energetic liquid plasticizer; a urethane prepolymer, comprising a blend of polyvinyl formal, and polycaprolactone; a polyfunctional isocyanate; and a catalyst. These new explosive compositions exhibit higher explosive content, a smooth detonation front, excellent stability over long periods of storage, and lower sensitivity to mechanical stimulants. 1 fig.

Turbine airfoil fabricated from tapered extrusions

DOEpatents

Marra, John J

2013-07-16

An airfoil (30) and fabrication process for turbine blades with cooling channels (26). Tapered tubes (32A-32D) are bonded together in a parallel sequence, forming a leading edge (21), a trailing edge (22), and pressure and suction side walls (23, 24) connected by internal ribs (25). The tapered tubes may be extruded without camber to simplify the extrusion process, then bonded along matching surfaces (34), forming a non-cambered airfoil (28), which may be cambered in a hot forming process and cut (48) to length. The tubes may have tapered walls that are thinner at the blade tip (T1) than at the base (T2), reducing mass. A cap (50) may be attached to the blade tip. A mounting lug (58) may be forged (60) on the airfoil base and then machined, completing the blade for mounting in a turbine rotor disk.

Fusion processing of itraconazole solid dispersions by kinetisol dispersing: a comparative study to hot melt extrusion.

PubMed

DiNunzio, James C; Brough, Chris; Miller, Dave A; Williams, Robert O; McGinity, James W

2010-03-01

KinetiSol Dispersing (KSD) is a novel high energy manufacturing process investigated here for the production of pharmaceutical solid dispersions. Solid dispersions of itraconazole (ITZ) and hypromellose were produced by KSD and compared to identical formulations produced by hot melt extrusion (HME). Materials were characterized for solid state properties by modulated differential scanning calorimetry and X-ray diffraction. Dissolution behavior was studied under supersaturated conditions. Oral bioavailability was determined using a Sprague-Dawley rat model. Results showed that KSD was able to produce amorphous solid dispersions in under 15 s while production by HME required over 300 s. Dispersions produced by KSD exhibited single phase solid state behavior indicated by a single glass transition temperature (T(g)) whereas compositions produced by HME exhibited two T(g)s. Increased dissolution rates for compositions manufactured by KSD were also observed compared to HME processed material. Near complete supersaturation was observed for solid dispersions produced by either manufacturing processes. Oral bioavailability from both processes showed enhanced AUC compared to crystalline ITZ. Based on the results presented from this study, KSD was shown to be a viable manufacturing process for the production of pharmaceutical solid dispersions, providing benefits over conventional techniques including: enhanced mixing for improved homogeneity and reduced processing times. 2009 Wiley-Liss, Inc. and the American Pharmacists Association

Wear Behavior and Microstructure of Mg-Sn Alloy Processed by Equal Channel Angular Extrusion

PubMed Central

Chen, Jung-Hsuan; Shen, Yen-Chen; Chao, Chuen-Guang; Liu, Tzeng-Feng

2017-01-01

Mg-5wt.% Sn alloy is often used in portable electronic devices and automobiles. In this study, mechanical properties of Mg-5wt.% Sn alloy processed by Equal Channel Angular Extrusion (ECAE) were characterized. More precisely, its hardness and wear behavior were measured using Vickers hardness test and a pin-on-disc wear test. The microstructures of ECAE-processed Mg-Sn alloys were investigated by scanning electron microscope and X-ray diffraction. ECAE process refined the grain sizes of the Mg-Sn alloy from 117.6 μm (as-cast) to 88.0 μm (one pass), 49.5 μm (two passes) and 24.4 μm (four passes), respectively. Meanwhile, the hardness of the alloy improved significantly. The maximum wear resistance achieved in the present work was around 73.77 m/mm3, which was obtained from the Mg-Sn alloy treated with a one-pass ECAE process with a grain size of 88.0 μm. The wear resistance improvement was caused by the grain size refinement and the precipitate of the second phase, Mg2Sn against the oxidation of the processed alloy. The as-cast Mg-Sn alloy with the larger grain size, i.e., 117.6 μm, underwent wear mechanisms, mainly adhesive wear and abrasive wear. In ECAE-processed Mg-Sn alloy, high internal energy occurred due to the high dislocation density and the stress field produced by the plastic deformation, which led to an increased oxidation rate of the processed alloy during sliding. Therefore, the oxidative wear and a three-body abrasive wear in which the oxide debris acted as the three-body abrasive components became the dominant factors in the wear behavior, and as a result, reduced the wear resistance in the multi-pass ECAE-processed alloy. PMID:29144414

Chimpanzee Food Preferences, Associative Learning, and the Origins of Cooking

PubMed Central

Beran, Michael J.; Hopper, Lydia M.; de Waal, Frans B.M.; Sayers, Ken; Brosnan, Sarah F.

2015-01-01

A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offer alternate explanations and mechanisms that could account for the behavioral responses of those chimpanzees without invoking the understanding of cooking as a process. We discuss broader issues surrounding the use of chimpanzees in modeling hominid behavior and understanding aspects of human evolution. PMID:26659967

PVC extrusion development and production for the NOvA neutrino experiment

DOE PAGES

Talaga, R. L.; Grudzinski, J. J.; Phan-Budd, S.; ...

2017-03-08

We have produced large and highly-reflective open-cell PVC extrusions for the NOvA neutrino oscillation experiment. The extrusions were sealed, instrumented, assembled into self-supporting detector blocks, and filled with liquid scintillator. Each Far Detector block stands 15.7 m high, is 15.7 m wide and 2.1 m thick. More than 22,000 extrusions were produced with high dimensional tolerance and robust mechanical strength. This paper provides an overview of the NOvA Far Detector, describes the preparation of the custom PVC powder, and the making of the extrusions. As a result, quality control was a key element in the production and is described inmore » detail.« less

Manufacture of gradient micro-structures of magnesium alloys using two stage extrusion dies

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hwang, Yeong-Maw; Huang, Tze-Hui; Alexandrov, Sergei

2013-12-16

This paper aims to manufacture magnesium alloy metals with gradient micro-structures using hot extrusion process. The extrusion die was designed to have a straight channel part combined with a conical part. Materials pushed through this specially-designed die generate a non-uniform velocity distribution at cross sections inside the die and result in different strain and strain rate distributions. Accordingly, a gradient microstructure product can be obtained. Using the finite element analysis, the forming temperature, effective strain, and effective strain rate distributions at the die exit were firstly discussed for various inclination angles in the conical die. Then, hot extrusion experiments withmore » a two stage die were conducted to obtain magnesium alloy products with gradient micro-structures. The effects of the inclination angle on the grain size distribution at cross sections of the products were also discussed. Using a die of an inclination angle of 15°, gradient micro-structures of the grain size decreasing gradually from 17 μm at the center to 4 μm at the edge of product were achieved.« less

Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels.

PubMed

Oz, Fatih; Seyyar, Esra

2016-04-20

The effects of different cooking temperatures (65, 75, and 85 °C) and cooking levels (medium and well) on some quality properties, the formation of heterocyclic aromatic amines (HCAs), and the migration level of bisphenol-A (BPA) in trout fillets cooked by sous-vide were investigated. As a result, as expected, cooking caused a reduction in water content of the samples, whereas pH, TBARS, L*, and b* values increased. Cooking loss values ranged between 14.78 and 20.51%. Whereas IQ, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC and MeAαC could not be detected in the analyzed samples, varying levels of IQx (up to 0.16 ng/g) and MeIQx (up to 5.66 ng/g) were detected. It was determined that total HCA amounts ranged between 1.28 and 5.75 ng/g, and all or a big part of the total HCAs belonged to MeIQx. In addition, the migration level of BPA in sous-vide-cooked samples ranged between 4.93 and 27.11 ng/g.

The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdağ meatballs.

PubMed

Yilmaz, I; Yetim, H; Ockerman, H W

2002-08-01

In this research, the effects of different cooking processes (grilling, oven, and microwave cooking) on microbial flora and chemical composition of the raw and cooked meatballs as consumed in Tekirdağ were investigated. Microbial flora of the raw meatballs was as follows: total bacteria, 6.02 x 10(6) cfu/g; psychrophilic bacteria, 1.3 x 10(5) cfu/g; yeast and mould, 2.4 x 10(5) cfu/g; coliforms, 1.1 x 10(5) cfu/g; Escherichia coli, 1.0 x 10(2) cfu/g; total staphylococcae, 3.3 x 10(2) cfu/g; Staphylococcus aureus, 85 cfu/g. While Salmonella was found in only one sample, none of the samples contained Clostridium perfringens. The cooking processes clearly decreased the microbial flora (2-3 log cycles in grilling (71 degrees C) and oven-cooked (79 degrees C), 3-4 log cycles in microwave (97 degrees C) heating) of the meatballs. However, because of the crust formation and high moisture losses from the meatball surface in microwave heating, some sensorial defects were observed in the final product. Also, fat and moisture losses were higher in microwave cooking compared to the other cooking processes. In conclusion, it is advised to use slightly higher temperatures than used in the grilling or conventinal cooking procedures to increase microbial quality of the meatballs studied in this research.

Food-cooking processes modulate allergenic properties of hen's egg white proteins.

PubMed

Liu, Xiaoyu; Feng, Bai-Sui; Kong, Xiaoli; Xu, Hong; Li, Xiumin; Yang, Ping-Chang; Liu, Zhigang

2013-01-01

Reducing the allergenicity of food allergens can suppress the clinical symptoms of food allergy. The objective of the present study was to investigate the effects of processing on the allergenic properties of hen's egg white proteins. Eggs were processed by traditional Chinese cooking, including steaming, water boiling, frying, spicing and tea boiling. The contents of processed egg protein were assessed by sodium dodecyl sulfate polyacrylamide gel electrophoresis; the allergenicity was evaluated by Western blotting, enzyme-linked immunosorbent assay and enzyme allergosorbent test inhibition. Circular dichroism spectrum analysis of four major egg allergens from various egg products was performed as well. A mouse model of food allergy was developed to test the allergenicity of processed egg protein in vivo. Protein degradation was significant following tea boiling and spiced-tea boiling. The total allergenic potential of water-boiled egg and fried egg was relatively higher than that of steamed egg, spiced egg and tea-boiled egg. Challenge with proteins from raw egg, water-boiled egg and fried egg induced skewed T-helper 2 pattern responses (Th2 responses) in the intestine of mice sensitized to egg proteins; however, when the mice sensitized to egg proteins were challenged with proteins from steamed egg, spiced egg and tea-boiled egg, respectively, only weak Th2 responses were induced in their intestine. Processing by steaming, spicing, or tea boiling can weaken the allergenicity of egg proteins. Copyright © 2012 S. Karger AG, Basel.

Formation of macromolecules in wheat gluten/starch mixtures during twin-screw extrusion: effect of different additives.

PubMed

Wang, Kaiqiang; Li, Cheng; Wang, Bingzhi; Yang, Wen; Luo, Shuizhong; Zhao, Yanyan; Jiang, Shaotong; Mu, Dongdong; Zheng, Zhi

2017-12-01

Wheat gluten comprises a good quality and inexpensive vegetable protein with an ideal amino acid composition. To expand the potential application of wheat gluten in the food industry, the effect of different additives on the physicochemical and structural properties of wheat gluten/starch mixtures during twin-screw extrusion was investigated. Macromolecules were observed to form in wheat gluten/starch mixtures during twin-screw extrusion, which may be attributed to the formation of new disulfide bonds and non-covalent interactions, as well as Maillard reaction products. Additionally, the water retention capacity and in vitro protein digestibility of all extruded wheat gluten/starch products significantly increased, whereas the nitrogen solubility index and free sulfhydryl group (SH) content decreased, during twin-screw extrusion. Secondary structural analysis showed that α-helices disappeared with the concomitant increase of antiparallel β-sheets, demonstrating the occurrence of protein aggregation. Microstructures suggested that the irregular wheat gluten granular structure was disrupted, with additive addition favoring transformation into a more layered or fibrous structure during twin-screw extrusion. The findings of the present study demonstrate that extrusion might affect the texture and quality of extruded wheat gluten-based foods and suggest that this process might serve as a basis for the high-value application of wheat gluten products. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

NASA Astrophysics Data System (ADS)

Choi, Jong-il; Sung, Nak-Yun; Lee, Ju-Woon

2012-08-01

Tuna protein hydrolysates are of increasing interest because of their potential application as a source of bioactive peptides. Large amounts of tuna cooking juice with proteins and extracts are produced during the process of tuna canning, and these cooking juice wastes cause environmental problems. Therefore, in this study, cooking juice proteins were hydrolyzed by irradiation for their utilization as functional additives. The degree of hydrolysis of tuna cooking juice protein increased from 0% to 15.1% at the absorbed doses of 50 kGy. To investigate the antioxidant activity of the hydrolysate, it was performed the ferric reducing antioxidant power (FRAP) assay, and the lipid peroxidation inhibitory and superoxide radical scavenging activities were measured. The FRAP values increased from 1470 μM to 1930 μM and IC50 on superoxide anion was decreased from 3.91 μg/mL to 1.29 μg/mL at 50 kGy. All of the antioxidant activities were increased in the hydrolysate, suggesting that radiation hydrolysis, which is a simple process that does not require an additive catalysts or an inactivation step, is a promising method for food and environmental industries.

Autophagy can promote but is not required for epithelial cell extrusion in the amnioserosa of the Drosophila embryo.

PubMed

Cormier, Olga; Mohseni, Nilufar; Voytyuk, Iryna; Reed, Bruce H

2012-02-01

During Drosophila embryogenesis the majority of the extra-embryonic epithelium known as the amnioserosa (AS) undergoes programmed cell death (PCD) following the completion of the morphogenetic process of dorsal closure. Approximately ten percent of AS cells, however, are eliminated during dorsal closure by extrusion from the epithelium. Using biosensors that report autophagy and caspase activity in vivo, we demonstrate that AS cell extrusion occurs in the context of elevated autophagy and caspase activation. Furthermore, we evaluate AS extrusion rates, autophagy, and caspase activation in embryos in which caspase activity or autophagy are altered by genetic manipulation. This includes using the GAL4/UAS system to drive expression of p35, reaper, dINR (ACT) and Atg1 in the AS; we also analyze embryos lacking both maternal and zygotic expression of Atg1. Based on our results we suggest that autophagy can promote, but is not required for, epithelial extrusion and caspase activation in the amnioserosa.

9 CFR 315.3 - Disposal of products passed for cooking if not handled according to this part.

Code of Federal Regulations, 2010 CFR

2010-01-01

... cooking if not handled according to this part. 315.3 Section 315.3 Animals and Animal Products FOOD SAFETY... OF CARCASSES AND PARTS PASSED FOR COOKING § 315.3 Disposal of products passed for cooking if not handled according to this part. Products passed for cooking if not handled and processed in accordance...

Hot Melt Extrusion and Spray Drying of Co-amorphous Indomethacin-Arginine With Polymers.

PubMed

Lenz, Elisabeth; Löbmann, Korbinian; Rades, Thomas; Knop, Klaus; Kleinebudde, Peter

2017-01-01

Co-amorphous drug-amino acid systems have gained growing interest as an alternative to common amorphous formulations which contain polymers as stabilizers. Several preparation methods have recently been investigated, including vibrational ball milling on a laboratory scale or spray drying in a larger scale. In this study, the feasibility of hot melt extrusion for continuous manufacturing of co-amorphous drug-amino acid formulations was examined, challenging the fact that amino acids melt with degradation at high temperatures. Furthermore, the need for an addition of a polymer in this process was evaluated. After a polymer screening via the solvent evaporation method, co-amorphous indomethacin-arginine was prepared by a melting-solvent extrusion process without and with copovidone. The obtained products were characterized with respect to their solid-state properties, non-sink dissolution behavior, and stability. Results were compared to those of spray-dried formulations with the same compositions and to spray-dried indomethacin-copovidone. Overall, stable co-amorphous systems could be prepared by extrusion without or with copovidone, which exhibited comparable molecular interaction properties to the respective spray-dried products, while phase separation was detected by differential scanning calorimetry in several cases. The formulations containing indomethacin in combination with arginine and copovidone showed enhanced dissolution behavior over the formulations with only copovidone or arginine. Copyright © 2016 American Pharmacists Association®. Published by Elsevier Inc. All rights reserved.

Downstream processing from hot-melt extrusion towards tablets: A quality by design approach.

PubMed

Grymonpré, W; Bostijn, N; Herck, S Van; Verstraete, G; Vanhoorne, V; Nuhn, L; Rombouts, P; Beer, T De; Remon, J P; Vervaet, C

2017-10-05

Since the concept of continuous processing is gaining momentum in pharmaceutical manufacturing, a thorough understanding on how process and formulation parameters can impact the critical quality attributes (CQA) of the end product is more than ever required. This study was designed to screen the influence of process parameters and drug load during HME on both extrudate properties and tableting behaviour of an amorphous solid dispersion formulation using a quality-by-design (QbD) approach. A full factorial experimental design with 19 experiments was used to evaluate the effect of several process variables (barrel temperature: 160-200°C, screw speed: 50-200rpm, throughput: 0.2-0.5kg/h) and drug load (0-20%) as formulation parameter on the hot-melt extrusion (HME) process, extrudate and tablet quality of Soluplus ® -Celecoxib amorphous solid dispersions. A prominent impact of the formulation parameter on the CQA of the extrudates (i.e. solid state properties, moisture content, particle size distribution) and tablets (i.e. tabletability, compactibility, fragmentary behaviour, elastic recovery) was discovered. The resistance of the polymer matrix to thermo-mechanical stress during HME was confirmed throughout the experimental design space. In addition, the suitability of Raman spectroscopy as verification method for the active pharmaceutical ingredient (API) concentration in solid dispersions was evaluated. Incorporation of the Raman spectroscopy data in a PLS model enabled API quantification in the extrudate powders with none of the DOE-experiments resulting in extrudates with a CEL content deviating>3% of the label claim. This research paper emphasized that HME is a robust process throughout the experimental design space for obtaining amorphous glassy solutions and for tabletting of such formulations since only minimal impact of the process parameters was detected on the extrudate and tablet properties. However, the quality of extrudates and tablets can be optimized

Co-extrusion of food grains-banana pulp for nutritious snacks: optimization of process variables.

PubMed

Mridula, D; Sethi, Swati; Tushir, Surya; Bhadwal, Sheetal; Gupta, R K; Nanda, S K

2017-08-01

Present study was undertaken to optimize the process conditions for development of food grains (maize, defatted soy flour, sesame seed)-banana based nutritious expanded snacks using extrusion processing. Experiments were designed using Box-Behnken design with banana pulp (8-24 g), screw speed (300-350 rpm) and feed moisture (14-16% w.b.). Seven responses viz. expansion ratio (ER), bulk density (BD), water absorption index (WAI), protein, minerals, iron and sensory acceptability were considered for optimizing independent parameters. ER, BD, WAI, protein content, total minerals, iron content, and overall acceptability ranged 2.69-3.36, 153.43-238.83 kg/m 3 , 4.56-4.88 g/g, 15.19-15.52%, 2.06-2.27%, 4.39-4.67 mg/100 g (w.b.) and 6.76-7.36, respectively. ER was significantly affected by all three process variables while BD was influenced by banana pulp and screw speed only. Studied process variables did not affected colour quality except 'a' value with banana pulp and screw speed. Banana pulp had positive correlation with water solubility index, total minerals and iron content and negative with WAI, protein and overall acceptability. Based upon multiple response analysis, optimized conditions were 8 g banana pulp, 350 rpm screw speed and 14% feed moisture indicating the protein, calorie, iron content and overall sensory acceptability in sample as 15.46%, 401 kcal/100 g, 4.48 mg/100 g and 7.6 respectively.

Mechanical properties and electrical conductivity of Al 6101 and 6201 alloys processed by hydro-extrusion

NASA Astrophysics Data System (ADS)

Pakiela, Z.; Ludwichowska, K.; Ferenc, J.; Kulczyk, M.

2014-08-01

The aim of this work was to produce a material with high strength and electrical conductivity. Two aluminium alloys: Al 6101 and 6201 were used for investigation. Improvement of mechanical properties was obtained by severe plastic deformation, using Hydrostatic Extrusion (HE). To examine mechanical properties of the materials microhardness and tensile tests were carried out. Furthermore, the microstructure analysis was carried out using TEM and light microscopy. Electrical conductivity of materials was measured by 4-wire method. It was found that in the material processed by HE tensile strength and microhardness increased about twice. The biggest strength of 356 MPa was obtained for alloy 6201 after HE. In this case the reduction of a diameters from 20 to 5 mm was used. Examination of the microstructure revealed that as a result of HE grain size refinement to 0.5 micrometer occurred. It was also found that the material has the electric conductivity of about 52% IACS.

Applying Creativity Research to Cooking

ERIC Educational Resources Information Center

Beghetto, Ronald A.; Kaufman, James C.; Hatcher, Ryan

2016-01-01

What, if any, benefit might there be to applying creativity research to cooking? The purpose of this paper was to address this question. Specifically, we draw on concepts and theories from creativity research to help clarify what is meant by creative cooking. This includes exploring creative cooking through the lens of the 4-C and Propulsion…

Cell Extrusion: A Stress-Responsive Force for Good or Evil in Epithelial Homeostasis.

PubMed

Ohsawa, Shizue; Vaughen, John; Igaki, Tatsushi

2018-02-05

Epithelial tissues robustly respond to internal and external stressors via dynamic cellular rearrangements. Cell extrusion acts as a key regulator of epithelial homeostasis by removing apoptotic cells, orchestrating morphogenesis, and mediating competitive cellular battles during tumorigenesis. Here, we delineate the diverse functions of cell extrusion during development and disease. We emphasize the expanding role for apoptotic cell extrusion in exerting morphogenetic forces, as well as the strong intersection of cell extrusion with cell competition, a homeostatic mechanism that eliminates aberrant or unfit cells. While cell competition and extrusion can exert potent, tumor-suppressive effects, dysregulation of either critical homeostatic program can fuel cancer progression. Copyright © 2018 Elsevier Inc. All rights reserved.

Convergence and Extrusion Are Required for Normal Fusion of the Mammalian Secondary Palate

PubMed Central

Kim, Seungil; Lewis, Ace E.; Singh, Vivek; Ma, Xuefei; Adelstein, Robert; Bush, Jeffrey O.

2015-01-01

The fusion of two distinct prominences into one continuous structure is common during development and typically requires integration of two epithelia and subsequent removal of that intervening epithelium. Using confocal live imaging, we directly observed the cellular processes underlying tissue fusion, using the secondary palatal shelves as a model. We find that convergence of a multi-layered epithelium into a single-layer epithelium is an essential early step, driven by cell intercalation, and is concurrent to orthogonal cell displacement and epithelial cell extrusion. Functional studies in mice indicate that this process requires an actomyosin contractility pathway involving Rho kinase (ROCK) and myosin light chain kinase (MLCK), culminating in the activation of non-muscle myosin IIA (NMIIA). Together, these data indicate that actomyosin contractility drives cell intercalation and cell extrusion during palate fusion and suggest a general mechanism for tissue fusion in development. PMID:25848986

Effect of rice-cooking water to the daily arsenic intake in Bangladesh: results of field surveys and rice-cooking experiments.

PubMed

Ohno, K; Matsuo, Y; Kimura, T; Yanase, T; Rahman, M H; Magara, Y; Matsushita, T; Matsui, Y

2009-01-01

The effect of rice-cooking water to the daily arsenic intake of Bangladeshi people was investigated. At the first field survey, uncooked rice and cooked rice of 29 families were collected. Their arsenic concentrations were 0.22+/-0.11 and 0.26+/-0.15 mg/kg dry wt, respectively. In 15 families, arsenic concentration in rice increased after cooking. Good correlation (R(2)=0.89) was observed between arsenic in rice-cooking water and the difference of arsenic concentration in rice by cooking. In the second survey, we collected one-day duplicated food of 18 families. As a result, we estimated that six of 18 families likely used the arsenic contaminated water for cooking rice even they drank less arsenic-contaminated water for drinking purpose. We also conducted rice-cooking experiments in the laboratory, changing arsenic concentration in rice-cooking water. Clear linear relationships were obtained between the arsenic in rice-cooking water and the difference of arsenic concentration in rice by cooking. Factors that affect arsenic concentration in cooked rice are suggested as follows: (1) arsenic concentration in uncooked rice, (2) that in rice-cooking water, (3) difference in water content of rice before and after cooking, and (4) types of rice, especially, the difference between parboiled and non-parboiled rice.

Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

PubMed

Wheeler, T L; Shackelford, S D; Koohmaraie, M

1998-11-01

The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 14 d after slaughter (n = 91) using both cooking methods. Belt grill-cooked samples had lower (P<.01) percentage of cooking losses (21.5 vs 25.8%) and higher (P<.01) shear force values (4.6 vs 4.3 kg) than electric broiler-cooked samples. Repeatability of duplicate measurements was higher for cooking losses (.58 vs .23) and shear force values (.85 vs .64) for belt grill than for electric broiler cooked samples. Belt grilled steaks had lower (P<.01) cooking losses (20.2 vs 29.8%); higher (P<.01) tenderness (7.0 vs 6.7) and juiciness (6.0 vs 5.1); and lower (P<.02) connective tissue amount (7.7 vs 7.8), beef flavor intensity (5.0 vs 5.1), and off-flavor (3.2 vs 3.3) ratings than steaks cooked with the electric broiler. Belt grill cooking increased the repeatability of duplicate sensory measurements for tenderness (.87 vs .71), connective tissue amount (.66 vs .30), and juiciness (.51 vs .08) ratings, and cooking losses (.63 vs .18) compared with cooking with the electric broiler. Belt grill cooking increased the precision for measurements of cooking, Warner-Bratzler shear force, and palatability traits of beef longissimus thoracis.

Phenomenological model of maize starches expansion by extrusion

NASA Astrophysics Data System (ADS)

Kristiawan, M.; Della Valle, G.; Kansou, K.; Ndiaye, A.; Vergnes, B.

2016-10-01

During extrusion of starchy products, the molten material is forced through a die so that the sudden abrupt pressure drop causes part of the water to vaporize giving an expanded, cellular structure. The objective of this work was to elaborate a phenomenological model of expansion and couple it with Ludovic® mechanistic model of twin screw extrusion process. From experimental results that cover a wide range of thermomechanical conditions, a concept map of influence relationships between input and output variables was built. It took into account the phenomena of bubbles nucleation, growth, coalescence, shrinkage and setting, in a viscoelastic medium. The input variables were the moisture content MC, melt temperature T, specific mechanical energy SME, shear viscosity η at the die exit, computed by Ludovic®, and the melt storage moduli E'(at T > Tg). The outputs of the model were the macrostructure (volumetric expansion index VEI, anisotropy) and cellular structure (fineness F) of solid foams. Then a general model was established: VEI = α (η/η0)n in which α and n depend on T, MC, SME and E' and the link between anisotropy and fineness was established.

Influence of twin-screw extrusion on soluble arabinoxylans and corn fiber gum from corn fiber.

PubMed

Singkhornart, Sasathorn; Lee, Seul Gi; Ryu, Gi Hyung

2013-09-01

The effect of feed moisture content and screw speed in the extrusion process with and without chemical pretreatment of corn fiber was investigated. Different chemical pretreatment methods (NaOH and H2 SO4 solution) were compared. The improvement of reducing sugar, soluble arabinoxylans (SAX) content and the yield of corn fiber gum was measured. A high reducing sugar content was obtained in the filtrate fraction from the extruded destarched corn fiber (EDCF) with H₂SO₄ pretreatment. Feed moisture content most effectively improved both reducing sugar and SAX content of filtrate. Increasing feed moisture content and screw speed resulted in a higher SAX content in the filtrate of the EDCF with NaOH pretreatment. The SAX content of the residual solid from the EDCF with NaOH pretreatment was higher compared to H₂SO₄ pretreated and unpretreated samples and significantly increased with decreasing feed moisture content. The screw speed did not have a major impact after enzyme hydrolysis. The yield of corn fiber gum was increased by 12% using NaOH pretreatment combined with extrusion process as compared to the destarched corn fiber. The results show the great potential of the extrusion process as an effective pretreatment for disruption the lignocelluloses of corn fiber, leading to conversion of cellulose to glucose and hemicelluloses to SAX and isolation of corn fiber gum. © 2013 Society of Chemical Industry.

Characterization of Al-Cu-Li Alloy 2090 Near Net Shape Extrusion

NASA Technical Reports Server (NTRS)

Birt, M. J.; Domack, M. S.; Hafley, R. A.; Pollock, W. D.

1998-01-01

Aluminum-lithium (Al-Li) alloys near net shape extrusions are being evaluated for potential application in launch vehicle structures. The objective of this study was to determine tensile and fracture properties, corrosion resistance, and weldability of integrally stiffened panels of Al-Cu-Li alloy 2090 in the T8 temper. The microstructure was pre-dominantly unrecrystallized. Texture analyses revealed the presence of fiber components in the stiffeners and a combination of fiber and rolling components in the skin. Variations in grain morphology and texture through the extruded cross section were correlated with the tensile, fracture, and corrosion behavior. Tensile strengths at room and cryogenic temperatures of the 2090 extrusions were similar to other 2090 product forms and were higher than 2219-T87, the primary structural material in the Space Shuttle external tank; however, ductilities were lower. The fracture resistance of the 2090 extrusion was lower than 2219-T87 plate at room temperature. At cryogenic temperatures, tensile ductility and fracture behavior of the 2090 extrusion were similar to other 2090 product forms but were lower than 2219-T87 plate. The exfoliation and stress corrosion resistance of the 2090 extrusion compared favorably with the characteristics of other 2090 product forms. The weldability and weldment properties of the extrusions were similar to 2090 and 2219 plates.

The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends.

PubMed

Arribas, C; Cabellos, B; Sánchez, C; Cuadrado, C; Guillamón, E; Pedrosa, M M

2017-10-18

Consumers and the food industry are demanding healthier products. Expanded snacks with a high nutritional value were developed from different rice, pea and carob flour blends. The proximate composition, starch (total and resistant), amylose and amylopectin, dietary fiber (soluble and insoluble) contents, and the in vitro protein digestibility of different rice-legume formulations, were evaluated before and after the extrusion process. Compared with the corresponding non-extruded blends (control), the extrusion treatment did not change the total protein content, however, it reduced the soluble protein (61-86%), the fat (69-92%) and the resistant starch contents (100%). The total starch content of all studied blends increased (2-19%) after extrusion. The processing increased the in vitro protein digestibility, reaching values around 88-95% after extrusion. Total dietary fiber was reduced around 30%, and the insoluble fraction was affected to a larger extent than the soluble fraction by the extrusion process. Because of its balanced nutritional composition, high dietary fiber content, as well as low energy density, these novel gluten-free snack-like foods could be considered as functional foods and a healthier alternative to commercially available gluten-containing or gluten-free and low nutritional value snacks.

Chemical characteristics of ambient aerosols contributed by cooking process at Noorpur village near New Delhi

NASA Astrophysics Data System (ADS)

Singh, Sudha

Generally, industrial and transport sectors are considered as major contributors of air pollution but recently, biomass burning is also reported as a major source of atmospheric aerosols (1, 2) especially in the developing world where solid fuels such as dung cake, wood and crop residues are used in traditional cooking which are responsible for poor air quality, respiratory problems and radiative forcing etc .In India, most of the research has been focused on emission estimates from biomass burning and cooking. No effort has been made to understand the chemistry and sources of fine aerosols in rural areas during cooking hours. This study fills this knowledge gap and strengthens our understanding about abundance of various chemical constituents of atmospheric aerosols emitted during cooking hours.Aerosol samples were collected from village called Noorpur (28.470 N, 77.030 E) which lies near Delhi city. Sampling was carried out during August 2011-May 2012 by using handy sampler (Envirotech model APM 821) installed at the terrace of a building (~6m). The aerosol samples were collected on 8 hourly basis at a flow rate of 1 LPM. Water extracts of these filters were analyzed for major anions (F-, Cl-, NO3-, SO42-) and major cations (Na+, NH4+, K+, Ca2+ Mg2+) by ion chromatography (Metrohm 883 Basic IC Plus). During cooking period, the concentration of the major ions followed the order of Ca2+> SO42-> NO3-> Cl-> K+> NH4+> Mg2+> Na2+> F-. Among anion SO42 (5 µg/m3) showed highest value and in case of cations Ca2+ (7.32µg/m3) has highest value.

Micromechanics of an Extrusion in High-Cycle Fatigue

DTIC Science & Technology

1988-08-22

length of R would be longer than the slot by an amount referred to as the "static extrusion" by Mughrabi et al . (1983). This e,,. causes an initial... Mughrabi (1980) in their studies of persistent slip bands. Extrusions and intru- sions in fatigue specimens were also observed by a number of other...interstitial dislocation dipoles, and a negative e("i by vacancy dipoles. Recently, Antoncpoulus, Brown and Winter (1976) and Mughrabi , Wang, Differt and

Bioremediation of cooking oil waste using lipases from wastes

PubMed Central

do Prado, Débora Zanoni; Facanali, Roselaine; Marques, Márcia Mayo Ortiz; Nascimento, Augusto Santana; Fernandes, Célio Junior da Costa; Zambuzzi, William Fernando

2017-01-01

Cooking oil waste leads to well-known environmental impacts and its bioremediation by lipase-based enzymatic activity can minimize the high cytotoxic potential. In addition, they are among the biocatalysts most commercialized worldwide due to the versatility of reactions and substrates. However, although lipases are able to process cooking oil wastes, the products generated from this process do not necessarily become less toxic. Thus, the aim of the current study is to analyze the bioremediation of lipase-catalyzed cooking oil wastes, as well as their effect on the cytotoxicity of both the oil and its waste before and after enzymatic treatment. Thus, assessed the post-frying modification in soybean oil and in its waste, which was caused by hydrolysis reaction catalyzed by commercial and home-made lipases. The presence of lipases in the extracts obtained from orange wastes was identified by zymography. The profile of the fatty acid esters formed after these reactions was detected and quantified through gas chromatography and fatty acids profile compared through multivariate statistical analyses. Finally, the soybean oil and its waste, with and without enzymatic treatment, were assessed for toxicity in cytotoxicity assays conducted in vitro using fibroblast cell culture. The soybean oil wastes treated with core and frit lipases through transesterification reaction were less toxic than the untreated oils, thus confirming that cooking oil wastes can be bioremediated using orange lipases. PMID:29073166

Bioremediation of cooking oil waste using lipases from wastes.

PubMed

Okino-Delgado, Clarissa Hamaio; Prado, Débora Zanoni do; Facanali, Roselaine; Marques, Márcia Mayo Ortiz; Nascimento, Augusto Santana; Fernandes, Célio Junior da Costa; Zambuzzi, William Fernando; Fleuri, Luciana Francisco

2017-01-01

Cooking oil waste leads to well-known environmental impacts and its bioremediation by lipase-based enzymatic activity can minimize the high cytotoxic potential. In addition, they are among the biocatalysts most commercialized worldwide due to the versatility of reactions and substrates. However, although lipases are able to process cooking oil wastes, the products generated from this process do not necessarily become less toxic. Thus, the aim of the current study is to analyze the bioremediation of lipase-catalyzed cooking oil wastes, as well as their effect on the cytotoxicity of both the oil and its waste before and after enzymatic treatment. Thus, assessed the post-frying modification in soybean oil and in its waste, which was caused by hydrolysis reaction catalyzed by commercial and home-made lipases. The presence of lipases in the extracts obtained from orange wastes was identified by zymography. The profile of the fatty acid esters formed after these reactions was detected and quantified through gas chromatography and fatty acids profile compared through multivariate statistical analyses. Finally, the soybean oil and its waste, with and without enzymatic treatment, were assessed for toxicity in cytotoxicity assays conducted in vitro using fibroblast cell culture. The soybean oil wastes treated with core and frit lipases through transesterification reaction were less toxic than the untreated oils, thus confirming that cooking oil wastes can be bioremediated using orange lipases.

Fuel properties and engine performance of biodiesel from waste cooking oil collected in Dhaka city

NASA Astrophysics Data System (ADS)

Islam, R. B.; Islam, R.; Uddin, M. N.; Ehsan, Md.

2016-07-01

Waste cooking oil can be a potential source of biodiesel that has least effect on the edible oil consumption. Increasing number of hotel-restaurants and more active monitoring by health authorities have increased the generation of waste cooking oil significantly in densely populated cities like Dhaka. If not used or disposed properly, waste cooking oil itself may generate lot of environmental issues. In this work, waste cooking oils from different restaurants within Dhaka City were collected and some relevant properties of these waste oils were measured. Based on the samples studied one with the highest potential as biodiesel feed was identified and processed for engine performance. Standard trans-esterification process was used to produce biodiesel from the selected waste cooking oil. Biodiesel blends of B20 and B40 category were made and tested on a single cylinder direct injection diesel engine. Engine performance parameters included - bhp, bsfc and exhaust emission for rated and part load conditions. Results give a quantitative assessment of the potential of using biodiesel from waste cooking oil as fuel for diesel engines in Bangladesh.

Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material: Characterization and evaluation of drying processes.

PubMed

Silva, Marluci P; Tulini, Fabricio L; Ribas, Marcela M; Penning, Manfred; Fávaro-Trindade, Carmen S; Poncelet, Denis

2016-11-01

Microcapsules containing Lactobacillus paracasei BGP-1 were produced by co-extrusion technology using alginate and alginate-shellac blend as wall materials. Sunflower oil and coconut fat were used as vehicles to incorporate BGP-1 into the microcapsules. The microcapsules were evaluated with regard the particle size, morphology, water activity and survival of probiotics after 60days of storage at room temperature. Fluidized bed and lyophilization were used to dry the microcapsules and the effect of these processes on probiotic viability was also evaluated. Next, dried microcapsules were exposed to simulated gastrointestinal fluids to verify the survival of BGP-1. Microcapsules dried by fluidized bed had spherical shape and robust structures, whereas lyophilized microcapsules had porous and fragile structures. Dried microcapsules presented a medium size of 0.71-0.86mm and a w ranging from 0.14 to 0.36, depending on the drying process. When comparing the effects of drying processes on BGP-1 viability, the fluidized bed was less aggressive than lyophilization. The alginate-shellac blend combined with coconut fat as core effectively protected the encapsulated probiotic under simulated gastrointestinal conditions. Thus, the production of microcapsules by co-extrusion followed by drying using the fluidized bed is a promising strategy for protection of probiotic cells. Copyright © 2016 Elsevier Ltd. All rights reserved.

Short-chain chlorinated paraffins in cooking oil and related products from China.

PubMed

Cao, Yang; Harada, Kouji H; Liu, Wanyang; Yan, Junxia; Zhao, Can; Niisoe, Tamon; Adachi, Ayumu; Fujii, Yukiko; Nouda, Chihiro; Takasuga, Takumi; Koizumi, Akio

2015-11-01

Short-chain chlorinated paraffins (SCCPs) are emerging persistent organic pollutants. It has been found that dietary intakes of SCCPs in China have recently increased and are now higher than in Japan and Korea. The contribution of cooking oil to dietary exposure to SCCPs in China was evaluated by analyzing SCCPs in cooking oil, raw seeds used to produce cooking oil, and fried confectionery products collected in China in 2010 and 2012. Detectable amounts of SCCP homologs were found in 48 out of the 49 cooking oil samples analyzed, and the SCCP concentrations varied widely, from <9 to 7500 ng g(-1). Estimated dietary intakes of total SCCPs in cooking oil ranged from <0.78 to 38 μg d(-1). The estimated dietary intake of SCCPs was relatively high (mean 14.8 μg d(-1)) for residents of Beijing. Fried confectionery was found to contain SCCP concentrations of 11-1000 ng g(-1). Cooking oil might therefore be one of the sources of SCCPs to Chinese diets. SCCPs were also detected in raw seeds used to produce cooking oil, but the concentrations varied widely. The SCCP homolog patterns in the raw seed and cooking oil samples were different, implying that the seeds used to produce the oil (and therefore the soil on which the seeds were produced) were unlikely to be the sources of SCCPs in cooking oil. Further investigations are needed to determine the routes through which cooking oil becomes contaminated with SCCPs during the production and processing of the oil. Copyright © 2015 Elsevier Ltd. All rights reserved.

Extrusion die and method

DOEpatents

Lipp, G. Daniel

1994-05-03

A method and die apparatus for manufacturing a honeycomb body of triangular cell cross-section and high cell density, the die having a combination of (i) feedholes feeding slot intersections and (ii) feedholes feeding slot segments not supplied from slot intersections, whereby a reduction in feedhole count is achieved while still retaining good extrusion efficiency and extrudate uniformity.

Effect of added thiamine on the key odorant compounds and aroma of cooked ham.

PubMed

Thomas, Caroline; Mercier, Frédéric; Tournayre, Pascal; Martin, Jean-Luc; Berdagué, Jean-Louis

2015-04-15

This study shows that thiamine plays a major role in the formation of three key odorants of cooked ham: 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, and bis(2-methyl-3-furyl)disulphide. Analyses revealed that under identical cooking conditions, the productions of these three aroma compounds increase in a closely intercorrelated way when the dose of thiamine increases. Using a specific 2-methyl-3-furanthiol extraction-quantification method, it was possible to relate the amounts of thiamine added in model cooked hams to the amounts of 2-methyl-3-furanthiol produced in the cooking process. Sensory analyses highlighted the role of thiamine as a precursor of cooked ham aroma. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effects of Texture and Grain Size on the Yield Strength of ZK61 Alloy Rods Processed by Cyclic Extrusion and Compression

PubMed Central

Zhang, Lixin; Zhang, Wencong; Cao, Biao; Chen, Wenzhen; Duan, Junpeng; Cui, Guorong

2017-01-01

The ZK61 alloy rods with different grain sizes and crystallographic texture were successfully fabricated by cyclic extrusion and compression (CEC). Their room-temperature tension & compression yield strength displayed a significant dependence on grain size and texture, essentially attributed to {10-12} twinning. The texture variations were characterized by the angle θ between the c-axis of the grain and the extrusion direction (ED) during the process. The contour map of room-temperature yield strength as a function of grain size and the angle θ was obtained. It showed that both the tension yield strength and the compression yield strength of ZK61 alloy were fully consistent with the Hall-Patch relationship at a certain texture, but the change trends of the tension yield strength and the compression yield strength were completely opposite at the same grain size while texture altered. The friction stresses of different deformation modes calculated based on the texture confirmed the tension yield strength of the CECed ZK61 alloy rods, which was determined by both the basal slip and the tension twinning slip during the tension deformation at room temperature, while the compression yield strength was mainly determined by the basal slip during the compression deformation. PMID:29072616

Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture.

PubMed

Paker, Ilgin; Matak, Kristen E

2016-01-15

Gelation conditions affect the setting of myofibrillar fish protein gels. Therefore the impact of widely applied pre-cooking gelation time/temperature strategies and post-cooking period on the texture and color of final protein gels was determined. Four pre-cooking gelation strategies (no setting time, 30 min at 25 °C, 1 h at 40 °C or 24 h at 4 °C) were applied to protein pastes (fish protein concentrate and standard functional additives). After cooking, texture and color were analyzed either directly or after 24 h at 4 °C on gels adjusted to 25 °C. No-set gels were harder, gummier and chewier (P < 0.05) when analyzed immediately after cooling; however, gel chewiness, cohesiveness and firmness indicated by Kramer force benefited from 24 h at 4 °C gel setting when stored post-cooking. Gel-setting conditions had a greater (P < 0.05) effect on texture when directly analyzed and most changes occurred in no-set gels. There were significant (P < 0.05) changes between directly analyzed and post-cooking stored gels in texture and color, depending on the pre-cooking gelation strategy. Pre-cooking gelation conditions will affect final protein gel texture and color, with gel stability benefiting from a gel-setting period. However, post-cooking storage may have a greater impact on final gels, with textural attributes becoming more consistent between all samples. © 2015 Society of Chemical Industry.

Evaluation of 4 Different Irrigating Systems for Apical Extrusion of Sodium Hypochlorite.

PubMed

Yost, Ross A; Bergeron, Brian E; Kirkpatrick, Timothy C; Roberts, Mark D; Roberts, Howard W; Himel, Van T; Sabey, Kent A

2015-09-01

The aim of this study was to evaluate NaOCl apical extrusion by using negative apical pressure (EndoVac), sonic agitation (EndoActivator), side-vented needle (Max-i-Probe), and photon induced photoacoustic streaming (PIPS 10 mJ and PIPS 20 mJ) laser irrigation in an in vitro gel model. Extracted mandibular and maxillary central incisors (n = 18) were prepared to size 35/.04 and 55/.04, respectively. Teeth were mounted in transparent containers with clear acrylic and suspended in a color-changing pH-sensitive gel, creating a closed system. By using a crossover design, each tooth was sequentially irrigated by using 6% NaOCl with each device following manufacturers' recommendations. Each tooth served as its own control. Pre-irrigation and post-irrigation buccal and proximal view photographs served to measure the longest distance of extrusion and were analyzed with ImageJ software. Mean results were analyzed by using Kruskal-Wallis and Dunn post hoc test (P < .05). There were no significant differences between EndoVac, EndoActivator, and the passive extrusion groups. The EndoVac and EndoActivator groups produced significantly less extrusion than PIPS irrigation. Max-i-Probe extrusion results were more variable than those of EndoActivator but had no significant difference. Across all irrigation systems, there were no significant differences with respect to apical preparation size. Under the in vitro conditions of this study, no difference was found between the 10 mJ and 20 mJ PIPS laser groups. EndoVac demonstrated significantly less potential for apical extrusion than PIPS and Max-i-Probe, whereas apical preparation size did not significantly affect extrusion of irrigant. The potential for apical extrusion of endodontic irrigants should be a consideration when selecting a system for final irrigation. Published by Elsevier Inc.

Consolidation of Fe16N2 Magnets Using Equal Channel Angular Extrusion

DTIC Science & Technology

2015-06-11

industry such as powder metallurgy and hot deformation. The latter require treatments at high temperatures, typically around 1000 oC. In this work...have any deteriorating effects on the magnetization values (compared to the powder ). However, extrusions at temperatures ~150 oC result in a small...Extrusions at temperatures up to ~150 oC do not have any deteriorating effects on the magnetization values (compared to the powder ). However, extrusions at

[Cervicobrachial disorders in school-lunch female cooks].

PubMed

Amano, M; Yatsuki, K; Umeda, G

1987-09-01

To clarify the relationship between the cervicobrachial disorders in the school-lunch female cooks and number of lunch, 15 elementary school-lunch cooks of O town whose quorum were observed by the standard of the Ministry of Education, Science and Culture and 19 cooks of M town whose quorum was one more than the standard were examined medically and their work conditions were also investigated. Results were as follows: 1) There were significantly (p less than 0.01) more cooks medically classified as "Normal (A)" in M town than in O town. Conversely, cooks classified as "Need therapy (C)" were more numerous in O town (p less than 0.01) than in M town (p less than 0.05). 2) In clinical findings prevalence rates such as median nerve extension test, cinesalgia in the neck, tenderness (flexor tendon of the lst finger of the hand, trapezius muscle, rhomboid muscle, teres minor muscle, brachioradial muscle) were higher in O town cooks than in M town cooks significantly (p less than 0.05). Complaint rates of the subjective symptoms or activities of daily living such as "pain in the neck," "pain in the arms," "want to lie down at free time" were higher in O town cooks than those in M town cooks significantly (p less than 0.05). 3) Average numbers of lunch and classes per cook were 137 lunch and 3.3 classes for O town cooks, and 114 and 2.9 for M town cooks, respectively. The average number of lunch of two towns were significantly different (p less than 0.05).(ABSTRACT TRUNCATED AT 400 WORDS)

Analysis and Optimization of the Production Process of Cooked Sausage Meat Matrices

NASA Astrophysics Data System (ADS)

Diez, L.; Rauh, C.; Delgado, A.

2010-09-01

In the production of cooked sausages a critical step for product quality is the cutting process, where the comminuting and mixing of meat, fat, ice and spices are carried out. These processes take usually place in bowl cutters, which main control parameters are the working time, knife geometry (shape and sharpness) and rotational velocities of the knives and the bowl. The choice of the geometry and sharpness of the knives influences not only the meat matrix properties (mechanical, rheological, etc.) and, as a consequence, the sensory value of the sausages (size of connective tissue particles, water binding, etc.), but also the energetic demand for the production. However, the cutting process proves to be understood only fragmentarily due to the complex colloid chemical and mechanical behavior of the product. This is documented on the one hand by numerous knife types on the market, extremely empirical approach during determination of geometry and process parameters in practice as well as, on the other hand, by contradictory statements and explanation approaches of observed phenomena present in literature. The present contribution applies numerical simulations to analyze thermo fluid mechanical phenomena, e.g. shear stresses, during the cutting process of the non-Newtonian meat matrix. Combining these results with selected experimental investigations from literature, e.g. sensory properties, knife geometry, velocity of the knife and bowl, improvements of the cutting and mixing process are proposed using cognitive algorithms (Artificial neural networks) aiming at an optimization regarding energy and time demand and product quality.

Extrusion of xylans extracted from corn cobs into biodegradable polymeric materials.

PubMed

Bahcegul, Erinc; Akinalan, Busra; Toraman, Hilal E; Erdemir, Duygu; Ozkan, Necati; Bakir, Ufuk

2013-12-01

Solvent casting technique, which comprises multiple energy demanding steps including the dissolution of a polymer in a solvent followed by the evaporation of the solvent from the polymer solution, is currently the main technique for the production of xylan based polymeric materials. The present study shows that sufficient water content renders arabinoglucuronoxylan (AGX) polymers extrudable, enabling the production of AGX based polymeric materials in a single step via extrusion, which is economically advantageous to solvent casting process for mass production. AGX polymers with water content of 27% were found to yield extrudates at an extrusion temperature of 90°C. The extruded strips showed very good mechanical properties with an ultimate tensile strength of 76 ± 6 MPa and elongation at break value of 35 ± 8%, which were superior to the mechanical properties of the strips obtained from polylactic acid. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas.

PubMed

Kayitesi, Eugénie; Duodu, Kwaku Gyebi; Minnaar, Amanda; de Kock, Henriette L

2013-03-15

Cowpea is mostly utilised as cooked whole seeds. This is often achieved only after boiling for up to 2 h, resulting in high energy consumption and a long time for food preparation. Micronisation of pre-conditioned cowpeas reduces their cooking time. Micronisation changes the physicochemical properties of cowpea seeds, which may affect the sensory properties of cooked cowpeas. Consumer acceptance and utilisation of micronised cowpeas depend on their sensory properties. Micronised and unmicronised samples of Blackeye, Bechuana white, Glenda and Dr Saunders cowpeas were subjected to cooking time, descriptive sensory and colour analyses. Micronisation significantly reduced cowpea cooking time by 28-49%. There were significant (P < 0.05) increases in roasted aroma and flavour, mushy texture and splitting in all micronised samples. Bechuana white was more mushy and split than others. There were significant decreases in firmness, mealiness and coarseness after micronisation for all cowpea types. Micronised cowpeas were darker (lower L* values) than unmicronised cooked cowpeas. Darkening was more evident in light-coloured than dark-coloured cowpeas. Micronisation reduces cowpea cooking time but also affects sensory properties of cowpeas such as introducing roasted flavours that may not be familiar to consumers. This might have an influence on consumer acceptance of micronised cowpeas. © 2012 Society of Chemical Industry.

46 CFR 169.703 - Cooking and heating.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating equipment must be suitable for marine use. Cooking installations must meet the requirements of ABYC Standard...

Application of twin screw extrusion to the manufacture of cocrystals: scale-up of AMG 517-sorbic acid cocrystal production.

PubMed

Daurio, Dominick; Nagapudi, Karthik; Li, Lan; Quan, Peter; Nunez, Fernando-Alvarez

2014-01-01

The application of twin screw extrusion (TSE) in the scale-up of cocrystal production was investigated by using AMG 517-sorbic acid as a model system. Extrusion parameters that influenced conversion to the cocrystal such as temperature, feed rate and screw speed were investigated. Extent of conversion to the cocrystal was found to have a strong dependence on temperature and a moderate dependence on feed rate and screw speed. Cocrystals made by the TSE process were found to have superior mechanical properties than solution grown cocrystals. Additionally, moving to a TSE process eliminated the need for solvent.

Fracture toughness measurements of three titanium alloy extrusions

DOE Office of Scientific and Technical Information (OSTI.GOV)

DeSisto, T.S.

1973-07-01

Plane strain static K/sub Ic/ and dynamic Kid measurements were obtained on 3-in. dia. titanium alloy extrusions which received a 5.9: 1 reduction followed by air cooling. The alloys investigated were Ti-6Al--6V--2Sn, Ti--8Mo-- 8V--2Fe--3Al, and Ti-- 11.5Mo-6Zr-4.5Sn (Beta III). Compact tension specimens were used to obtain K/sub Ic/ measurements and precracked standard Charpy V- notched specimens were used to obtain Kid measurements. The highest K/sub Ic/ and K /sub Id/ values were obtained from the Beta III extrusion while the lowest K/sub Ic/ and K/sub Id/ values were obtained for the Ti-8Mo--8V--2Fe -- 3Al extrusion. Good agreement was found tomore » exist between K/sub Ic/ values obtained from precracked Charpy V-notch specimens and compact tension specimens. (auth)« less

Spontaneous extrusion of a stainless steel glaucoma drainage implant (Ex-PRESS).

PubMed

Tavolato, M; Babighian, S; Galan, A

2006-01-01

To report a case of spontaneous extrusion of a stainless steel glaucoma drainage implant (Ex-PRESS). An Ex-PRESS was implanted under the conjunctiva in a 76-year-old man with primary open-angle glaucoma. Two years after implantation, the Ex-Press extruded spontaneously. Despite this adverse event, there was no increase in intraocular pressure. This is the first report of spontaneous extrusion of an Ex-PRESS device. Implanting the device under a scleral flap should be considered to avoid adverse events such as extrusion or conjunctival erosion.

75 FR 57441 - Aluminum Extrusions From the People's Republic of China: Alignment of Final Countervailing Duty...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-09-21

... DEPARTMENT OF COMMERCE International Trade Administration [C-570-968] Aluminum Extrusions From the... countervailing duty investigation of aluminum extrusions from the People's Republic of China (PRC) with the final... antidumping duty investigations on aluminum extrusions from the PRC. See Aluminum Extrusions from the People's...

Cooking in prison--from crook to cook.

PubMed

Kjaer Minke, Linda

2014-01-01

The purpose of this paper is to describe and analyse the principle and practice of self-catering system in a Danish prison. Self-catering is a reflection of the Danish correctional principle of normalisation between prison and community life. Unlike some other jurisdiction, issues of control in meal preparation are subordinate to prisoners' right to choose and prepare their own food. Findings are derived from 13 months of ethnographic fieldwork in a Danish maximum security prison for men, including in-depth interviews with 68 prisoners. Overall findings showed that thinking about meals and their preparation is time consuming for prisoners who tend to be positive about the system making connections with their ability to exercise responsibility for making healthily choices. The research concludes that prisoners' possibility for developing cooking competences during incarceration could support prisoners change in social identity from crook to cook. Food is a fundamental need and the ability to choose what to eat and to prepare one's own food should be a right for all people, including prisoners. This research shows that Danish prisoners are very pleased about the system of self-catering. Most prisoners are concerned about preparing their own meals according to their taste and cultural diversity. If the prison offers the opportunity to train as a chef during imprisonment it could support the prisoner's change in social identity from crook to cook on the outside.

Continuously graded extruded polymer composites for energetic applications fabricated using twin-screw extrusion processing technology

NASA Astrophysics Data System (ADS)

Gallant, Frederick M.

A novel method of fabricating functionally graded extruded composite materials is proposed for propellant applications using the technology of continuous processing with a Twin-Screw Extruder. The method is applied to the manufacturing of grains for solid rocket motors in an end-burning configuration with an axial gradient in ammonium perchlorate volume fraction and relative coarse/fine particle size distributions. The fabrication of functionally graded extruded polymer composites with either inert or energetic ingredients has yet to be investigated. The lack of knowledge concerning the processing of these novel materials has necessitated that a number of research issues be addressed. Of primary concern is characterizing and modeling the relationship between the extruder screw geometry, transient processing conditions, and the gradient architecture that evolves in the extruder. Recent interpretations of the Residence Time Distributions (RTDs) and Residence Volume Distributions (RVDs) for polymer composites in the TSE are used to develop new process models for predicting gradient architectures in the direction of extrusion. An approach is developed for characterizing the sections of the extrudate using optical, mechanical, and compositional analysis to determine the gradient architectures. The effects of processing on the burning rate properties of extruded energetic polymer composites are characterized for homogeneous formulations over a range of compositions to determine realistic gradient architectures for solid rocket motor applications. The new process models and burning rate properties that have been characterized in this research effort will be the basis for an inverse design procedure that is capable of determining gradient architectures for grains in solid rocket motors that possess tailored burning rate distributions that conform to user-defined performance specifications.

Numerical studies of temperature effect on the extrusion fracture and swell of plastic micro-pipe

NASA Astrophysics Data System (ADS)

Ren, Zhong; Huang, Xingyuan; Xiong, Zhihua

2018-03-01

Temperature is a key factor that impacts extrusion forming quality of plastic micro-pipe. In this study, the effect of temperature on extrusion fracture and swell of plastic micro-pipe was investigated by numerical method. Under a certain of the melt’s flow volume, the extrusion pattern, extrusion swelling ratio of melt are obtained under different temperatures. Results show that the extrusion swelling ratio of plastic micro-pipe decreases with increasing of temperature. In order to study the reason of temperature effect, the physical distributions of plastic micro-pipe are gotten. Numerical results show that the viscosity, pressure, stress value of melt are all decreased with the increasing of temperature, which leads to decrease the extrusion swell and fracture phenomenon for the plastic micro-pipe.

Survivability of Salmonella cells in popcorn after microwave oven and conventional cooking.

PubMed

Anaya, I; Aguirrezabal, A; Ventura, M; Comellas, L; Agut, M

2008-01-01

The survivability of Salmonella cells in popcorn preparation was determined for two distinct cooking methods. The first method used a standard microwave oven. The second method used conventional cooking in a pan. Prior to thermal processing in independent experiments, 12 suspensions in a range between 1x10(3) and 8x10(6) colony-forming units (CFU) per gram of Salmonella cells were inoculated in both raw microwave popcorn and conventional corn kernels. The influence of the initial concentration of Salmonella cells in the raw products and the lethal effects on Salmonella by thermal treatments for cooking were studied. Survival of Salmonella cells was determined in the thermally processed material by pre-enrichment and enrichment in selective medium, in accordance with the legislation for expanded cereals and cereals in flakes. Viable experimental contaminants were recovered from the conventionally cooked popcorn with initial inoculation concentrations of 9x10(4)cells/g or greater. Salmonella cell viability was significantly reduced after microwave oven treatment, with recoveries only from initial concentrations of 2x10(6)cells/g or superior.

Perspectives on learning to cook and public support for cooking education policies in the United States: A mixed methods study.

PubMed

Wolfson, Julia A; Frattaroli, Shannon; Bleich, Sara N; Smith, Katherine Clegg; Teret, Stephen P

2017-01-01

Declines in cooking skills in the United States may contribute to poor diet quality and high obesity rates. Little is known about how Americans learn to cook or their support for cooking education policies. The objective of this study was to examine how Americans learn to cook, attributions of responsibility for teaching children how to cook, and public support for policies to teach cooking skills. We used a concurrent, triangulation mixed-methods design that combined qualitative focus group data (from 7 focus groups in Baltimore, MD (N = 53)) with quantitative survey data from a nationally representative, web-based survey (N = 1112). We analyzed focus group data (using grounded theory) and survey data (using multivariable logistic regression). We find that relatively few Americans learn to cook from formal instruction in school or community cooking classes; rather, they primarily learn from their parents and/or by teaching themselves using cookbooks, recipe websites or by watching cooking shows on television. While almost all Americans hold parents and other family members responsible for teaching children how to cook, a broad majority of the public supports requiring cooking skills to be taught in schools either through existing health education (64%) or through dedicated home economics courses (67%). Slightly less than half of all Americans (45%) support increasing funding for cooking instruction for participants in the Supplemental Nutrition Assistance Program (SNAP). Broad public support for teaching cooking skills in schools suggests that schools are one promising avenue for policy action. However, school-based strategies should be complemented with alternatives that facilitate self-learning. More research is needed to identify effective means of teaching and disseminating the key cooking skills and knowledge that support healthy eating. Copyright © 2016 Elsevier Ltd. All rights reserved.

Extrusion conditions affect chemical composition and in vitro digestion of select food ingredients.

PubMed

Dust, Jolene M; Gajda, Angela M; Flickinger, Elizabeth A; Burkhalter, Toni M; Merchen, Neal R; Fahey, George C

2004-05-19

An experiment was conducted to determine the effects of extrusion conditions on chemical composition and in vitro hydrolytic and fermentative digestion of barley grits, cornmeal, oat bran, soybean flour, soybean hulls, and wheat bran. Extrusion conditions altered crude protein, fiber, and starch concentrations of ingredients. Organic matter disappearance (OMD) increased for extruded versus unprocessed samples of barley grits, cornmeal, and soybean flour that had been hydrolytically digested. After 8 h of fermentative digestion, OMD decreased as extrusion conditions intensified for barley grits and cornmeal but increased for oat bran, soybean hulls, and wheat bran. Total short-chain fatty acid production decreased as extrusion conditions intensified for barley grits, soybean hulls, and soybean flour. These data suggest that the effects of extrusion conditions on ingredient composition and digestion are influenced by the unique chemical characteristics of individual substrates.

Usability analysis of industrial cooking equipment.

PubMed

Calado, Alexana Vilar Soares; Soares, Marcelo Márcio

2012-01-01

This paper refers to the comparative study of the equipment used for cooking in commercial of kitchens restaurants that use the system of traditional cooking and those ones which use the system called smart cooking (combination oven). The study investigates the usability issues concerning to the two systems, analyzing comparatively the aspects related to anthropometry, dimensional variables, the use of the product and also the product safety, as well as issues of information related to operation of the new concepts of cooking in intelligent systems.

Effect of sample preparation method on sensory quality of cooked chicken breast fillets processed for food service

USDA-ARS?s Scientific Manuscript database

Chicken fillets (Pectoralis major) are one of popular items for food service. In the store, especially in fast food service stores, ready-to-cook meat products are commonly stored in freezers before use. The frozen meat can be cooked either directly from a frozen stage or after thawing. However, the...

High-pressure effects on cooking loss and histological structure of beef muscle

NASA Astrophysics Data System (ADS)

Liu, Anjun; Zhan, Hu; Zheng, Jie; Liu, Dongyue; Jia, Peiqi

2010-12-01

In this study, we investigate the effects of high pressures (up to 600 MPa) applied at room temperature for 10 min on beef cooking loss and structure. The data on cooking loss, pH and protein solubility, as well as the electron microscopy, illustrate the changes in cooking loss and structure with high pressure processing (HPP). There is a significant reduction in cooking loss of beef with HPP. When the beef sample is imposed upon by 300 or 400 MPa, the cooking loss reduction is about 12%. Further, the pH of beef is dramatically increased as the pressure increases, and the pH increases by about 5% when imposed upon by 500 MPa. When a high pressure was applied at room temperature, the structure of the beef tissue apparently changed. Muscle fiber fragments gradually became slender and sarcomeres became lengthened. Our data indicated that high-pressure treatment on beef leads to stretching of the muscle fiber and an increase in the water-holding capacity.

Intra-continental subduction and contemporaneous lateral extrusion of the upper plate: insights into Alps-Adria interactions

NASA Astrophysics Data System (ADS)

van Gelder, Inge; Willingshofer, Ernst; Sokoutis, Dimitrios; Cloetingh, Sierd

2017-04-01

A series of physical analogue experiments were performed to simulate intra-continental subduction contemporaneous with lateral extrusion of the upper plate to study the interferences between these two processes at crustal levels and in the lithospheric mantle. The lithospheric-scale models are specifically designed to represent the collision of the Adriatic microplate with the Eastern Alps, simulated by an intra-continental weak zone to initiate subduction and a weak confined margin perpendicular to the direction of convergence in order to allow for extrusion of the lithosphere. The weak confined margin is the analog for the opening of the Pannonian back-arc basin adjacent to the Eastern Alps with the direction of extension perpendicular to the strike of the orogen. The models show that intra-continental subduction and coeval lateral extrusion of the upper plate are compatible processes. The obtained deformation structures within the extruding region are similar compared to the classical setup where lateral extrusion is provoked by lithosphere-scale indentation. In the models a strong coupling across the subduction boundary allows for the transfer of abundant stresses to the upper plate, leading to laterally varying strain regimes that are characterized by crustal thickening near a confined margin and dominated by lateral displacement of material near a weak lateral confinement. During ongoing convergence the strain regimes propagate laterally, thereby creating an area of overlap characterized by transpression. In models with oblique subduction, with respect to the convergence direction, less deformation of the upper plate is observed and as a consequence the amount of lateral extrusion decreases. Additionally, strain is partitioned along the oblique plate boundary leading to less subduction in expense of right lateral displacement close to the weak lateral confinement. Both oblique and orthogonal subduction models have a strong resemblance to lateral extrusion

An energy-saving glutathione production method from low-temperature cooked rice using amylase-expressing Saccharomyces cerevisiae.

PubMed

Hara, Kiyotaka Y; Kim, Songhee; Kiriyama, Kentaro; Yoshida, Hideyo; Arai, Shogo; Ishii, Jun; Ogino, Chiaki; Fukuda, Hideki; Kondo, Akihiko

2012-05-01

Glutathione is a valuable tripeptide that is widely used in the pharmaceutical, food, and cosmetic industries. Glutathione is industrially produced by fermentation using Saccharomyces cerevisiae. Before the glutathione fermentation process with S. cerevisiae, a glucose extraction process from starchy materials is required. This glucose extraction is usually carried out by converting starchy materials to starch using high-temperature cooking and subsequent hydrolysis by amylases to convert starch to glucose. In this study, to develop an energy-saving glutathione production process by reducing energy consumption during the cooking step, we efficiently produced glutathione from low-temperature cooked rice using amylase-expressing S. cerevisiae. The combination of the amylase-expressing yeast with low-temperature cooking is potentially applicable to a variety of energy-saving bio-production methods of chemicals from starchy bio-resources. Copyright © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

The addition of pineapple flesh and pineapple peels extracts to increase the quality of used cooking oil

NASA Astrophysics Data System (ADS)

Kusumawardani, R.; Hasanah, N.; Sukemi

2018-04-01

In Indonesia, reuse of cooking oil is high and common. Heating process and reuse of the cooking oil causes a change in its chemical constituents and decrease its qualities. This research aimed to investigate the addition of pineapple flesh extract (PFE) and pineapple peel extract (PPE) on the increment of the quality of oxidized (used) cooking oil. The cooking oil has been used three times. Treatment was done by mixing the used cooking oil with the extract (2:1) at 50°C. Peroxide value, FFA and iodine number of treated and untreated used cooking oils were measured by using titration method. The result showed that the treatment could increase the quality of the used cooking oils. PPE was better than PFE to increase the quality of the used cooking oil.

Importance of cooking skills for balanced food choices.

PubMed

Hartmann, Christina; Dohle, Simone; Siegrist, Michael

2013-06-01

A cooking skill scale was developed to measure cooking skills in a European adult population, and the relationship between cooking skills and the frequency of consumption of various food groups were examined. Moreover, it was determined which sociodemographic and psychological variables predict cooking skills. The data used in the present study are based on the first (2010) and second (2011) surveys of a yearly paper-and-pencil questionnaire (Swiss Food Panel). Data from 4436 participants (47.2% males) with a mean age of 55.5 years (SD=14.6, range 21-99) were available for analysis. The cooking skills scale was validated using a test-retest analysis, confirming that this new scale is a reliable and consistent instrument. Cooking enjoyment was the most important predictor for cooking skills, especially for men. Women had higher cooking skills in all age groups. Cooking skills correlated positively with weekly vegetable consumption, but negatively with weekly convenience food consumption frequency, even while holding the effect of health consciousness related to eating constant. In summary, cooking skills may help people to meet nutrition guidelines in their daily nutrition supply. They allow people to make healthier food choices. It is, therefore, important to teach children and teenagers how to cook and to encourage them to develop their cooking skills. Copyright © 2013 Elsevier Ltd. All rights reserved.

The Effects of Polymer Carrier, Hot Melt Extrusion Process and Downstream Processing Parameters on the Moisture Sorption Properties of Amorphous Solid Dispersions

PubMed Central

Feng, Xin; Vo, Anh; Patil, Hemlata; Tiwari, Roshan V.; Alshetaili, Abdullah S.; Pimparade, Manjeet B.; Repka, Michael A.

2017-01-01

Objective The aim of this study was to evaluate the effect of polymer carrier, hot melt extrusion (HME) and downstream processing parameters on the water uptake properties of amorphous solid dispersions. Methods Three polymers and a model drug were used to prepare amorphous solid dispersions utilizing HME technology. The sorption-desorption isotherms of solid dispersions and their physical mixtures were measured by the Dynamic Vapor Sorption system, and the effect of polymer hydrophobicity, hygroscopicity, molecular weight and the HME process were investigated. FTIR imaging was performed to understand the phase separation driven by the moisture. Key findings Solid dispersions with polymeric carriers with lower hydrophilicity, hygroscopicity, and higher molecular weight could sorb less moisture under the high RH conditions. The water uptake ability of polymer-drug solid dispersion systems were decreased compared to the physical mixture after HME, which might be due to the decreased surface area and porosity. The FTIR imaging indicated the homogeneity of the drug molecularly dispersed within the polymer matrix was changed after exposure to high RH. Conclusion Understanding the effect of formulation and processing on the moisture sorption properties of solid dispersions is essential for the development of drug products with desired physical and chemical stability. PMID:26589107

Microstructure and Texture Evolutions of Biomedical Ti-13Nb-13Zr Alloy Processed by Hydrostatic Extrusion

NASA Astrophysics Data System (ADS)

Ozaltin, K.; Panigrahi, A.; Chrominski, W.; Bulutsuz, A. G.; Kulczyk, M.; Zehetbauer, M. J.; Lewandowska, M.

2017-11-01

A biomedical β-type Ti-13Nb-13Zr (TNZ) (wt pct) ternary alloy was subjected to severe plastic deformation by means of hydrostatic extrusion (HE) at room temperature without intermediate annealing. Its effect on microstructure, mechanical properties, phase transformations, and texture was investigated by light and electron microscopy, mechanical tests (Vickers microhardness and tensile tests), and XRD analysis. Microstructural investigations by light microscope and transmission electron microscope showed that, after HE, significant grain refinement took place, also reaching high dislocation densities. Increases in strength up to 50 pct occurred, although the elongation to fracture left after HE was almost 9 pct. Furthermore, Young's modulus of HE-processed samples showed slightly lower values than the initial state due to texture. Such mechanical properties combined with lower Young's modulus are favorable for medical applications. Phase transformation analyses demonstrated that both initial and extruded samples consist of α' and β phases but that the phase fraction of α' was slightly higher after two stages of HE.

Orthodontic extrusion for pre-implant site enhancement: Principles and clinical guidelines.

PubMed