Dynamic mechanical properties

of the WPCs appeared to be related to the crystallization behavior of the wood flour, which depends on the surface roughness. Although there were statistically significant differences in mechanical properties among the species, the differences were small, implying that wood flours from many species can be used successfully as raw materials for WPCs. (C) 2009 Wiley Periodicals, Inc. J Appl Polym Sci 112: 1378-1385, 2009″
“In this work, we study the development of browning at bread Surface during baking. Computer vision is applied to follow the progress of browning at surface, while the variations of temperature and water activity are obtained by numerical simulation of a mathematical model previously GW3965 validated. The formation of the bread crust is a complex process where temperature and water content change continuously click here during baking, making browning a non-isothermal process occurring in a non-ideal system. Minimum requirements for initiation of colour formation are temperature greater than 120 degrees C and water activity less than 0.6. We apply a non-isothermal

kinetics approach to model the browning development at bread surface during baking, where the variation of local temperature and water activity is taken into account. The methodology presented here is suitable for modelling and predicting browning during baking: model parameters can be estimated by using a non-ideal system closer to real processing conditions. (C) 2009 Elsevier Ltd. All rights reserved.”
“In this work, the effects of nanoclay (1-4 wt %) and coupling agent (2 and 4 wt %) loading on the physical and mechanical properties of nanocomposites buy CT99021 are investigated. Composites based on polypropylene (PP), bagasse flour, and nanoclay (montmorillonite type) was made by melt Compounding and then compression molding. When 1-3 wt % nanoclay was added, the tensile properties increased significantly, but then decreased slightly as the nanoclay content increased to 4%.

The impact strength was 6% lower by the addition of 1 wt % nanoclay, it was decreased further when the nanoclay content increased from 1 to 4%). Finally, the water absorption of PP/bagasse composites was lowered with the increase in nanoclay content. Additionally, the coupling agent, 4 wt % MAPP, improved the mechanical and physical properties of the composites more than the 2 wt % MAPP. From these results, we can conclude that addition of nanoclay enables to achieve better physical and mechanical properties in conventional composites. (C) 2009 Wiley Periodicals, Inc. J Appl Polym Sci 112: 1386-1390, 2009″
“There is increasing interest in the development and use of polyphenolic-rich antioxidant extracts as functional ingredients. However, their bitterness, astringency and characteristic flavour Could limit their incorporation in foods and beverages.