Search results for: expanded snacks

Authors: Charles Kwasi Antwi, Mohammad Naushad Emmambux, Natalia Rosa-Sibakov

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The consumption of high-fibre snacks is beneficial in reducing the prevalence of most non-communicable diseases and improving human health. However, using high-fibre flour to produce snacks by extrusion cooking reduces the expansion ratio of snacks, thereby decreasing sensory properties and consumer acceptability of the snack. The study determines the effects of adding Viscozyme®-treated sorghum bran on the properties of extruded sorghum snacks with the aim of producing high-fibre expanded snacks with acceptable quality. With a twin-screw extruder, sorghum endosperm flour [by decortication] with and without sorghum bran and with enzyme-treated sorghum bran was extruded at high shear rates with feed moisture of 20%, feed rate of 10 kg/hr, screw speed of 500 rpm, and temperature zones of 60°C, 70°C, 80°C, 140°C, and 140°C toward the die. The expanded snacks that resulted from this process were analysed in terms of their physical (expansion ratio, bulk density, colour profile), chemical (soluble and insoluble dietary fibre), and functional (water solubility index (WSI) and water absorption index (WAI)) characteristics. The expanded snacks produced from refined sorghum flour enriched with Viscozyme-treated bran had similar expansion ratios to refined sorghum flour extrudates, which were higher than those for untreated bran-sorghum extrudate. Sorghum extrudates without bran showed higher values of expansion ratio and low values of bulk density compared to the untreated bran extrudates. The enzyme-treated fibre increased the expansion ratio significantly with low bulk density values compared to untreated bran. Compared to untreated bran extrudates, WSI values in enzyme-treated samples increased, while WAI values decreased. Enzyme treatment of bran reduced particle size and increased soluble dietary fibre to increase expansion. Lower particle size suggests less interference with bubble formation at the die. Viscozyme-treated bran-sorghum composite flour could be used as raw material to produce high-fibre expanded snacks with improved physicochemical and functional properties.

Keywords: extrusion, sorghum bran, decortication, expanded snacks

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Authors: Adil Basuki Ahza, Michael Liong, Subarna Suryatman

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Healthy chips now dominating the snack market shelves. More than 80% processed snack foods in the market are chips. This research takes the advantages of twin extrusion technology to produce two types of product, i.e. directly expanded and intermediate ready-to-fry or microwavable chips. To improve the functional quality, the cereal-tuber based mix was enriched with antioxidant rich mix of temurui, celery, carrot and isolated soy protein (ISP) powder. Objectives of this research were to find best composite cassava-sorghum ratio, i.e. 60:40, 70:30 and 80:20, to optimize processing conditions of extrusion and study the microstructural, physical and sensorial characteristics of the final products. Optimization was firstly done by applying metering section of extruder barrel temperatures of 120, 130 and 140 °C with screw speeds of 150, 160 and 170 rpm to produce direct expanded product. The intermediate product was extruded in 100 °C and 100 rpm screw speed with feed moisture content of 35, 40 and 45%. The directly expanded products were analyzed for color, hardness, density, microstructure, and organoleptic properties. The results showed that interaction of ratio of cassava-sorghum and cooking methods affected the product's color, hardness, and bulk density (p<0.05). Extrusion processing conditions also significantly affected product's microstructure (p<0.05). The direct expanded snacks of 80:20 cassava-sorghum ratio and fried expanded one 70:30 and 80:20 ratio shown the best organoleptic score (slightly liked) while baking the intermediate product with microwave were resulted sensorial not acceptable quality chips.

Keywords: cassava-sorghum composite, extrusion, microstructure, physical characteristics

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Authors: E. Duffin, L. Brownlow

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Arson is a crime which can provide exceptional problems to forensic specialists. Its destructive nature makes evidence much harder to find, especially when used to cover up another crime. There is a consistent potential threat of arsonists seeking new and easier ways to set fires. Existing research in this field primarily focuses on the use of accelerants such as petrol, with less attention to other more accessible and harder to detect materials. This includes the growing speculation of potato and maize-based snacks being used as fire accelerants. It was hypothesized that all ‘crisp-type’ snacks in foil packaging had the potential to act as accelerants and would burn readily in the various experiments. To test this hypothesis, a series of small lab-based experiments were undertaken, igniting samples of the snacks. Factors such as ingredients, shape, packaging and calorific value were all taken into consideration. The time (in seconds) spent on fire by the individual snacks was recorded. It was found that all of the snacks tested burnt for statistically similar amounts of time with a p-value of 0.0157. This was followed with a large mock real-life scenario using packets of crisps on fire and car seats to investigate as to the possibility of these snacks being verifiable tools to the arsonist. Here, three full packets of crisps were selected based on variations in burning during the lab experiments. They were each lit with a lighter to initiate burning, then placed onto a car seat to be timed and observed with video cameras. In all three cases, the fire was significant and sustained by the 200-second mark. On the basis of this data, it was concluded that potato and maize-based snacks were viable accelerants of fire. They remain an effective method of starting fires whilst being cheap, accessible, non-suspicious and non-detectable. The results produced supported the hypothesis that all ‘crisp-type’ snacks in foil packaging (that had been tested) had the potential to act as accelerants and would burn readily in the various experiments. This study serves to raise awareness and provide a basis for research and prevention of arson regarding maize and potato-based snacks as fire accelerants.

Keywords: arson, crisps, fires, food

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Authors: Nabia Siddiqui, Tahira Mohsin Ali, Tanveer Abbas, Abid Hasnain

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The present study proposed the use of different onion peel extracts in a South Asian snacks called ‘sew’. The polyphenols extracted from peels were initially analyzed for their antimicrobial potential and bioactive components following three different extraction systems. A relatively higher level of total phenolic content (TP), total flavonoid (TF) and antioxidant activity was observed for EWE (ethanol and water based) extracts followed by EAAE (ethanol and acetic acid) and WE (water extract) sample. Onion extracts showed ability to inhibit gram-positive as well as gram-negative bacteria. The incorporation of onion peel extracts in sew showed a marked increase in bioactive components. Besides bioactivity, sensory attributes, textural characteristics and storage stability of these snacks containing onion peel extract also significantly improved during the shelf study at ambient temperature for up to two months. Thus, these results justify the utilization of these plant polyphenols in fried snacks.

Keywords: onion peels extract, South Asian snacks, antioxidant capacity, bioactivity

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Authors: Patricia Calvo, Francisco M. Sánchez, María J. Rodríguez

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Nowadays, food intake is becoming more irregular due to changes in family organization and lifestyle. Snacking is part of the day-to-day lives of people, however, most of the snacks have a high saturated fat, salt and refined sugar content; these dietary factors are believed to have negative health consequences. For this reason, there has been an increase in consumer demand for healthy, natural and convenient foods, so the development of a significant portion of new products focuses on improving the nutritional value of food snacks through modification its nutritional composition. In this paper, a new product made from vegetables has been designed. This new product would be an ideal food format to include ingredients with positive health benefits.

Keywords: healthy, pepper, dried, carotenes, polyphenols

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Authors: Alberto A. Escobar Puentes, G. Adriana García, Luis F. Cuevas G., Alejandro P. Zepeda, Fernando B. Martínez, Susana A. Rincón

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Snack foods are usually classified as ‘junk food’ because have little nutritional value. However, due to the increase on the demand and third generation (3G) snacks market, low price and easy to prepare, can be considered as carriers of compounds with certain nutritional value. Resistant starch (RS) is classified as a prebiotic fiber it helps to control metabolic problems and has anti-cancer colon properties. The active compound can be developed by chemical cross-linking of starch with phosphate salts to obtain a type 4 resistant starch (RS4). The chemical reaction can be achieved by extrusion, a process widely used to produce snack foods, since it's versatile and a low-cost procedure. Starch is the major ingredient for snacks 3G manufacture, and the seeds of sorghum contain high levels of starch (70%), the most drought-tolerant gluten-free cereal. Due to this, the aim of this research was to develop a snack (3G), with RS4 in optimal conditions extrusion (previously determined) from sorghum starch, and carry on a sensory, chemically and structural characterization. A sample (200 g) of sorghum starch was conditioned with 4% sodium trimetaphosphate/ sodium tripolyphosphate (99:1) and set to 28.5% of moisture content. Then, the sample was processed in a single screw extruder equipped with rectangular die. The inlet, transport and output temperatures were 60°C, 134°C and 70°C, respectively. The resulting pellets were expanded in a microwave oven. The expansion index (EI), penetration force (PF) and sensory analysis were evaluated in the expanded pellets. The pellets were milled to obtain flour and RS content, degree of substitution (DS), and percentage of phosphorus (% P) were measured. Spectroscopy [Fourier Transform Infrared (FTIR)], X-ray diffraction, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM) analysis were performed in order to determine structural changes after the process. The results in 3G were as follows: RS, 17.14 ± 0.29%; EI, 5.66 ± 0.35 and PF, 5.73 ± 0.15 (N). Groups of phosphate were identified in the starch molecule by FTIR: DS, 0.024 ± 0.003 and %P, 0.35±0.15 [values permitted as food additives (<4 %P)]. In this work an increase of the gelatinization temperature after the crosslinking of starch was detected; the loss of granular and vapor bubbles after expansion were observed by SEM; By using X-ray diffraction, loss of crystallinity was observed after extrusion process. Finally, a snack (3G) was obtained with RS4 developed by extrusion technology. The sorghum starch was efficient for snack 3G production.

Keywords: extrusion, resistant starch, snack (3G), Sorghum

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Authors: Abdulbaset Mazarzaei

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Natural killer (NK) cells are innate immune effectors that play a pivotal role in combating tumors and infected cells. In recent years, the therapeutic potential of NK cells has gained significant attention due to their remarkable cytotoxic ability. This study focuses on investigating the cytotoxic effect of expanded NK cells enriched with interleukin 12 (IL12) and interleukin 15 (IL15), derived from the leukoreduction filter, on the K562 cell line. Firstly, NK cells were isolated from whole blood samples obtained from healthy volunteers. These cells were subsequently expanded ex vivo using a combination of feeder cells, IL12, and IL15. The expanded NK cells were then harvested and assessed for their cytotoxicity against K562, a well-established human chronic myelogenous leukemia cell line. The cytotoxicity was evaluated using flow cytometry assay. Results demonstrate that the expanded NK cells significantly exhibited enhanced cytotoxicity against K562 cells compared to non-expanded NK cells. Interestingly, the expanded NK cells derived specifically from IL12 and IL15-enriched leukoreduction filters showed a robust cytotoxic effect similar to the whole blood-derived NK cells. These findings suggest that IL12 and IL15 in the leukoreduction filter are crucial in promoting NK cell cytotoxicity. Furthermore, the expanded NK cells displayed relatively similar cytotoxicity profiles to whole blood-derived NK cells, indicating their comparable capability in targeting and eliminating tumor cells. This observation is of significant relevance as expanded NK cells from the leukoreduction filter could potentially serve as a readily accessible and efficient source for adoptive immunotherapy. In conclusion, this study highlights the significant cytotoxic effect of expanded NK cells enriched with IL12 and IL15 obtained from the leukoreduction filter on the K562 cell line. Moreover, it emphasizes that these expanded NK cells exhibit comparable cytotoxicity to whole blood-derived NK cells. These findings reinforce the potential clinical utility of using expanded NK cells from the leukoreduction filter as an effective strategy in adoptive immunotherapy for the treatment of cancer. Further studies are warranted to explore the broader implications of this approach in clinical settings.

Keywords: natural killer (NK) cells, Cytotoxicity, Leukoreduction filter, IL-12 and IL-15 Cytokines

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Authors: Daniela Istrati, Camelia Vizireanu, Camelia Grozavu, Rodica Mihaela Dinica

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In last years, eating habits have changed, and snacking has become more common. Snacking habits, including eating whole fruit, vegetables and crackers, were found to contribute to better overall diet quality, while consuming snacks such as cookies, pastries, sweets, milk desserts and soft drinks was associated with poorer diet quality. The nutritional quality of the snack is very important and choosing nutritious foods as snacks can be beneficial for our health. For this reason, the development of functional snacks bars represents a necessity for this niche market. The aim of this work was to develop some formulations of energizing snack bars with high dietary fibers and antioxidant activity. Snack bars contain both fruits with antioxidant activity and components (cereals and seeds) rich in carbohydrates and polyunsaturated fats that provide energy during sports activities, physical and mental stress. Three types of samples were prepared and stored in refrigerated conditions at 40°C for 30 days. The first sample (S1) contains wheat germs, raw pumpkin seeds, toasted oat flakes, flaxseeds flour, cinnamon honey, raw sunflower seeds, sea buckthorn, amaranth flour, cinnamon and olive oil. The second sample (S2) has the same composition as the first, less flour and cinnamon flour and the honey used was ginger, honey. The third sample (S3) is like the first less amaranth flour and the honey used was buckthorn sea honey. The physicochemical, antioxidant activity, polyphenolic and flavonoid content and sensorial characteristics of the samples were investigated. Results showed that snacks bars had important level of extracted phenolics, flavonoids, fibers, proteins, carbohydrates and fats. Therefore, snack bars may be a convenient functional food, offering an important source of flavonoids and polyphenols, a healthy alternative to a poor diet quality, with balanced nutritional and sensory characteristics that recommend it in the diet of all consumers concerned with maintaining health. Acknowledgment: This study has been founded by the Francophone University Agency, Project Réseau régional dans le domaine de la santé, la nutrition et la sécurité alimentaire (SaIN), No. at Dunarea de Jos University of Galati 21899/ 06.09.2017

Keywords: antioxidant activity, functional food, sea buckthorn, snack bars

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Authors: Anna Gramza-Michałowska, Dominik Kmiecik, Justyna Bilon, Joanna Skręty, Joanna Kobus-Cisowska, Józef Korczak, Andrzej Sidor

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Background: Hypertension is one of the civilization diseases with a global scope. Many research showed that every day diet influences significantly our health, helping with the prophylaxis and diseases treatment. The key factor here is the presence of plant origin natural bio active components. Aim: The following research describes snack health-oriented products for hypertension sufferers enriched with selected plant ingredients. Various analytical methods have been applied to determine product’s basic composition and their antioxidant activity. Methods: Snack products was formulated from a composition of different flours, oil, yeast, plant particles and extracts. Basic composition of a product was evaluated as content of protein, lipids, fiber, ash and caloricity. Antioxidant capacity of snacks was evaluated with use radical scavenging methods (DPPH, ABTS) and ORAC value. Proposed snacks as new product was also characterized with sensory analysis. Results and discussion: Results showed that addition of phyto nutrients allowed to improve nutritional and antioxidative value of examined products. Also the anti radical potential was significantly increased, with no loss of sensory value of a snacks. Conclusions: Designed snack is rich in polyphenolics, that express high antioxidant activity, helpful in hypertension and as low calories product obesity prophylaxis.

Keywords: antioxidant, well-being, hypertension, bioactive compounds

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Authors: Ferhat Erdal, Osman Tunca, Serkan Tas, Serdar Carbas

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Web-expanded steel beams provide an easy and economical solution for the systems having longer structural members. The main goal of manufacturing these beams is to increase the moment of inertia and section modulus, which results in greater strength and rigidity. Until recently, there were two common types of open web-expanded beams: with hexagonal openings, also called castellated beams, and beams with circular openings referred to as cellular beams, until the generation of sinusoidal web-expanded beams. In the present research, the optimum design of a new generation beams, namely sinusoidal web-expanded beams, will be carried out and the design results will be compared with castellated and cellular beam solutions. Thanks to a reduced fabrication process and substantial material savings, the web-expanded beam with sinusoidal holes (Angelina™ Beam) meets the economic requirements of steel design problems while ensuring optimum safety. The objective of this research is to carry out non-linear finite element analysis (FEA) of the web-expanded beam with sinusoidal holes. The FE method has been used to predict their entire response to increasing values of external loading until they lose their load carrying capacity. FE model of each specimen that is utilized in the experimental studies is carried out. These models are used to simulate the experimental work to verify of test results and to investigate the non-linear behavior of failure modes such as web-post buckling, shear buckling and vierendeel bending of beams.

Keywords: steel structures, web-expanded beams, angelina beam, optimum design, failure modes, finite element analysis

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Authors: Lenka Bodnárová, Rudolf Hela, Michala Hubertová, Iveta Nováková

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This paper is concerning the issues of behaviour of lightweight expanded clay aggregates concrete exposed to high temperature. Lightweight aggregates from expanded clay are produced by firing of row material up to temperature 1050°C. Lightweight aggregates have suitable properties in terms of volume stability, when exposed to temperatures up to 1050°C, which could indicate their suitability for construction applications with higher risk of fire. The test samples were exposed to heat by using the standard temperature-time curve ISO 834. Negative changes in resulting mechanical properties, such as compressive strength, tensile strength, and flexural strength were evaluated. Also visual evaluation of the specimen was performed. On specimen exposed to excessive heat, an explosive spalling could be observed, due to evaporation of considerable amount of unbounded water from the inner structure of the concrete.

Keywords: expanded clay aggregate, explosive spalling, high temperature, lightweight concrete, temperature-time curve ISO 834

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Authors: R. S. Fisca, Y. R. Elox, L. Umi, U. Z. Luttfia, Kun Harismah

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Petai (Parkia speciosa) is a plant indigenous to Southeast Asia. It is consumed either raw or cooked. It has been used in folk medicine to treat diabetes, hypertension, and kidney problems. It contains minerals and vitamins. Petai contains a lot of chemical compounds that are beneficial for health, including antioxidants, Vitamin B6 0,9mg, energy 142 g. cal, 10.4 g protein. 2 g fat, 22 g carbohydrates, 95 mg calcium, phosphorus 115 mg, 1 mg iron, 200 IU of vitamin A, vitamin B1 0.17 mg, 36 mg of vitamin C that can resolve various health problems. These chips are the result of innovation from petai packaged in such a way becomes a tasty snack chips and can be enjoyed by many people to relax and also nutritious for health. In the manufacture of petai chips require several steps of them start by boiling, flating, drying and the last frying. In introducing the products widely we sell petai chips with several methods. Some of these methods include direct sales, delivery order, online/social media, and open some booth at a few places and the car free day in Solo every sunday. Opportunity in selling petai chips is very wide because there is no competitors with similar business. With the innovation of petai chips become healthy snacks can be introduced to the public and can even be exported out of the country as one of the extraordinary snacks from Indonesia.

Keywords: antioxidants, chips, healty, petai

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Authors: B. E. Adeyanju, M. K. Bolade, V. N. Enijuigha

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This work examined the nutritional composition of maize-based snack (kango) fortified with kidney beans (Phaseolus vulgaris) and alligator pepper (Aframomum melegueta). The snack is essentially traditional food being consumed by all ages in the southwestern part of Nigeria. Three varieties of maize were obtained from the Institute of Agricultural Research and Training (IAR&T), Ibadan, Nigeria, namely: ART-98-SW06-W, Br 9943-DMR-SR-W and SUWAN-1-SR-Y. Flour blends were obtained using the Response Surface Methodology (RSM) which resulted in appropriate blending ratios of maize, kidney beans and alligator pepper. Kango was prepared by milling maize grain into flour; ingredients such as pepper, onion, salt and water were added to the maize flour, mixed together to make a slurry. The slurry was fried in hot groundnut oil at a temperature of 126°C for 8 minutes. The incorporation of kidney bean and alligator pepper in maize flour was observed to increase the water and oil absorption capacities of the resultant blends thereby giving 109.21 to 156.90 ml/mg and 110.68 to 136.67 ml/mg respectively for kango. The pasting properties of the maize flour blends were also enhanced due to the incorporation of kidney bean and alligator pepper. The peak viscosity of the flour blends ranged from 3.24 to 7.67 RVU. The incorporation of kidney bean and alligator pepper in the production of the snacks increased the protein contents from 9.63 to 16.37%. The mineral contents (sodium, potassium, calcium, magnesium, iron and zinc) of the snacks were equally increased due to the incorporation of kidney bean and alligator pepper. A general increase was observed for vitamin B1 (0.69- 1.25 mg/100g), B2 (0.09 - 0.46 mg/100g) and B3 (0.11 - 0.72 mg/100g) in the snacks due to the incorporation of kidney bean and alligator pepper. This research work showed that kango produced from the composited maize flour, kidney bean and alligator pepper had better functional properties and higher nutritional contents.

Keywords: functional properties, kango, nutritional composition, snack

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Authors: M. Arifuzzaman, H. S. Kim

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Multiple sets of variables associated with expanded perlite particle consolidation in foam manufacturing were analyzed to develop a model for predicting perlite foam density. The consolidation of perlite particles based on the flotation method and compaction involves numerous variables leading to the final perlite foam density. The variables include binder content, compaction ratio, perlite particle size, various perlite particle densities and porosities, and various volumes of perlite at different stages of process. The developed model was found to be useful not only for prediction of foam density but also for optimization between compaction ratio and binder content to achieve a desired density. Experimental verification was conducted using a range of foam densities (0.15–0.5 g/cm3) produced with a range of compaction ratios (1.5-3.5), a range of sodium silicate contents (0.05–0.35 g/ml) in dilution, a range of expanded perlite particle sizes (1-4 mm), and various perlite densities (such as skeletal, material, bulk, and envelope densities). A close agreement between predictions and experimental results was found.

Keywords: expanded perlite, flotation method, foam density, model, prediction, sodium silicate

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Authors: Ahmed M. Seyam, Rita Nemes

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In this study, the influence of elevated temperature and concrete age on the compressive strength of concrete produced by normal quartz aggregate, expanded clay, expanded glass, crushed andesite and crushed clay bricks aggregates were investigated. For this purpose, six different mixtures were prepared by 100% replacement of the coarse aggregate. The specimens were cured in water for seven days, then kept in the laboratory for 120 days and 240 days. The concrete specimens were heated in an electric furnace up to 200, 400, 600, 800, and 1000 °C and kept at these temperatures for two hours heating, then for 24 hours cooling. The residual compressive strength of the specimens was measured. The results showed that, the elevated temperature induces a significant decrease in a compressive strength in both normal weight and lightweight aggregate concrete, by comparing the behavior of different mixes, in all cases, the strength of the specimens containing crushed andesite aggregates showed a better performance for compressive strength after exposure to elevated temperatures over 800 °C, while the specimens containing expanded glass showing the least residual strength after subjected to elevated temperature; moreover the age of the concrete in all mixes has also been an effective factor, the behavior of the concrete strength loss by increasing heating temperature was not changed but the strength results showing the better performance and higher compressive strength in both ambient and elevated temperature.

Keywords: elevated temperature, concrete age, compressive strength, expanded clay, expanded glass, crushed andesite, crushed clay bricks

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Authors: S. Oluwagbemiga Alayande, E. Olugbenga Dare, Titus A. M. Msagati, A. Kehinde Akinlabi , P. O. Aiyedun

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This paper presents a cheap route procedure for the preparation of a potential oil membrane with superhydrophobic /superoleophillic properties for selective removal of crude oil from water. In these study, expanded polystyrene (EPS) was electrospun to produce beaded fibers in which zeolite was introduced to the polymer matrix in order to impart rough surface to non-beaded fiber. Films of the EPS and EPS/Zeolite solutions were also made for comparative study. The electrospun fibers EPS, EPS/Zeolite and resultant films were characterized using SEM, BET, FTIR and optical contact angle. The fibers exhibited superhydrophic and superoleophillic wetting properties with water and crude oil. The selective removal of crude oil presents new opportunity for the re-use of EPS as adsorbent in petroleum/petrochemical industry.

Keywords: expanded polystyrene, superhydrophobic, superoleophillic, oil-membrane

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Authors: Kosutic Milenko, Filipovic Jelena

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Cereals constitute the staple food of the human race. In accordance with the modern nutritionist opinions, cereal products, flakes and snack products are the most common foods in the daily diet, such as ready to eat breakfast cereal, flakes, and snacks. Extrusion technology makes it possible to apply different sources of ingredients for the enrichment of cereal-based flakes or snacks products. Substances with strong antioxidant properties such as wild oregano have a positive impact on human health, therefore attracting the attention of scientists, consumers and food industry experts. This paper investigates the effects of simultaneous addition of dry residue of wild oregano (0.5% and 1%), on the physical and colour properties of corn flakes to obtain new products with altered nutritional properties. Post-hoc Tukey’s HSD test at 95% confidence limit showed significant differences between various samples. Addition of dry residue wild oregano positively influenced physical characteristics (decreased bulk density 30.2%, increased expansion rate 44.9%), influenced of decrease hardness 38.1% and work of compression 40.3% also significantly change the color of flakes product. Presented data point that investigated corn flakes is a new product with good physical and sensory properties due to higher level of dry residue of wild oregano.

Keywords: flakes product, wild oregano, phisical properties, colour, sensory properties

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Authors: Hasan A Al-Asadi, Ali Samir, Afrah Turki Awad, Ali Basem

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Integrating the phase change material (PCM) with photovoltaic (PV) panels is one of the effective techniques to minimize the PV panel temperature and increase their electric output. In order to investigate the impact of the PCM on the electric output of the PV panels for a whole year, a lumped-distributed parameter model for the PV-PCM module has been developed. This development has considered the impact of the PCM density variation between the solid phase and liquid phase. This contribution will increase the assessment accuracy of the electric output of the PV-PCM module. The second contribution is to assess the impact of the expanded composite graphite-PCM on the PV electric output in Milan for a whole year. The novel one-dimensional model has been solved using MATLAB software. The results of this model have been validated against literature experiment work. The weather and the solar radiation data have been collected. The impact of expanded graphite-PCM on the electric output of the PV panel for a whole year has been investigated. The results indicate this impact has an enhancement rate of 2.39% for the electric output of the PV panel in Milan for a whole year.

Keywords: PV panel efficiency, PCM, numerical model, solar energy

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Authors: Alvaro Quino, Roger Trejo, Gary Duran, Jordy Viso

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This article presents a study on the lightening and improvement of properties of soil extracted in the province of Talara in the department of Piura -Peru, to be used in filling in the construction of embankments for roads. This soft soil has a high percentage of elastic settlement and consolidation settlement. Currently, there are different methods that seek to mitigate the impact of this problem, which have achieved favorable results. As a contribution to these investigations, we propose the use of two lightening materials to be used in the filling of embankments; these materials are expanded polystyrene beads (EPS) and rice husk ash (RHA). Favorable results were obtained, such as a reduction of 14.34% of the volumetric weight, so the settlement will be reduced. In addition, it is observed that as the RHA dosage increases, the shear resistance increases. In this article, soil mechanics tests were performed to determine the effectiveness of this method in lightening and improving properties for the soil under study.

Keywords: sandy clay soils, rice husk ash, expanded polystyrene, soft soils

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Authors: S. Dias, A. Tadeu, J. Antonio, F. Pedro, C. Serra

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The goal of the present work is to experimentally evaluate the feasibility of using vibration isolators made of expanded cork agglomerate. Even though this material, also known as insulation cork board (ICB), has mainly been studied for thermal and acoustic insulation purposes, it has strong potential for use in vibration isolation. However, the adequate design of expanded cork blocks vibration isolators will depend on several factors, such as excitation frequency, static load conditions and intrinsic dynamic behavior of the material. In this study, transmissibility tests for different static and dynamic loading conditions were performed in order to characterize the material. Since the material’s physical properties can influence the vibro-isolation performance of the blocks (in terms of density and thickness), this study covered four mass density ranges and four block thicknesses. A total of 72 expanded cork agglomerate specimens were tested. The test apparatus comprises a vibration exciter connected to an excitation mass that holds the test specimen. The test specimens under characterization were loaded successively with steel plates in order to obtain results for different masses. An accelerometer was placed at the top of these masses and at the base of the excitation mass. The test was performed for a defined frequency range, and the amplitude registered by the accelerometers was recorded in time domain. For each of the signals (signal 1- vibration of the excitation mass, signal 2- vibration of the loading mass) a fast Fourier transform (FFT) was applied in order to obtain the frequency domain response. For each of the frequency domain signals, the maximum amplitude reached was registered. The ratio between the amplitude (acceleration) of signal 2 and the amplitude of signal 1, allows the calculation of the transmissibility for each frequency. Repeating this procedure allowed us to plot a transmissibility curve for a certain frequency range. A number of transmissibility experiments were performed to assess the influence of changing the mass density and thickness of the expanded cork blocks and the experimental conditions (static load and frequency of excitation). The experimental transmissibility tests performed in this study showed that expanded cork agglomerate blocks are a good option for mitigating vibrations. It was concluded that specimens with lower mass density and larger thickness lead to better performance, with higher vibration isolation and a larger range of isolated frequencies. In conclusion, the study of the performance of expanded cork agglomerate blocks presented herein will allow for a more efficient application of expanded cork vibration isolators. This is particularly relevant since this material is a more sustainable alternative to other commonly used non-environmentally friendly products, such as rubber.

Keywords: expanded cork agglomerate, insulation cork board, transmissibility tests, sustainable materials, vibration isolators

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Authors: Daniel Kostrzewa, Henryk Josiński

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The expanded Invasive Weed Optimization algorithm (exIWO) is an optimization metaheuristic modelled on the original IWO version created by the researchers from the University of Tehran. The authors of the present paper have extended the exIWO algorithm introducing a set of both deterministic and non-deterministic strategies of individuals’ selection. The goal of the project was to evaluate the exIWO by testing its usefulness for solving some test instances of the traveling salesman problem (TSP) taken from the TSPLIB collection which allows comparing the experimental results with optimal values.

Keywords: expanded invasive weed optimization algorithm (exIWO), traveling salesman problem (TSP), heuristic approach, inversion operator

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Authors: K. N. Ashna

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Lightweight fills are a viable alternative where weak soils such as soft clay, peat, and loose silt are encountered. Materials such as Expanded Polystyrene (EPS) geo-foam, plastics, tire wastes, rubber wastes have been used along with soil in order to obtain a lightweight fill. Out of these, Expanded Polystyrene (EPS) geo-foam has gained wide popularity in civil engineering over the past years due to its wide variety of applications. It is extremely lightweight, durable and is available in various densities to meet the strength requirements. It can be used as backfill behind retaining walls to reduce lateral load, as a fill over soft clay or weak soils to prevent the excessive settlements and to reduce seismic forces. Geo-foam is available in block form as well as beads form. In this project Expanded Polystyrene (EPS) beads of various diameters and varying densities were mixed along with sand to study their lightweight as well as strength properties. Four types of EPS beads were used 1mm, 2mm, 3-7 mm and a mix of 1-7 mm. In this project, EPS beads were varied at .25%, .5%, .75% and 1% by weight of sand. A water content of 10% by weight of sand was added to prevent segregation of the mixture. Unconsolidated Unconfined (UU) tri-axial test was conducted at 100kPa, 200 kPa and 300 kPa and angle of internal friction, and cohesion was obtained. Unit weight of the mix was obtained for a relative density of 65%. The results showed that by increasing the EPS content by weight, maximum deviator stress, unit weight, angle of internal friction and initial elastic modulus decreased. An optimum EPS bead content was arrived at by considering the strength as well as the unit weight. The stress-strain behaviour of the mix was found to be dependent on type of bead, bead content and density of the beads. Finally, regression equations were developed to predict the initial elastic modulus of the mix.

Keywords: expanded polystyrene beads, geofoam, lightweight fills, stress-strain behavior, triaxial test

Procedia PDF Downloads 232

Authors: Martina Drdlová, Michal Frank, Radek Řídký, Jaroslav Buchar, Josef Krátký

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The main aim of the presented experiments is to improve behaviour of sandwich structures under dynamic loading, such as crash or explosion. This paper describes experimental investigation on the response of new advanced materials to low and high velocity load. Blast wave energy absorbers were designed using two types of porous lightweight raw particle materials based on expanded glass and ceramics with dimensions of 0.5-1 mm, combined with polymeric binder. The effect of binder amount on the static and dynamic properties of designed materials was observed. Prism shaped specimens were prepared and loaded to obtain physico-mechanical parameters – bulk density, compressive and flexural strength under quasistatic load, the dynamic response was determined using Split Hopkinson Pressure bar apparatus. Numerical investigation of the material behaviour in sandwich structure was performed using implicit/explicit solver LS-Dyna. As the last step, the developed material was used as the interlayer of blast resistant litter bin, and it´s functionality was verified by real field blast tests.

Keywords: blast energy absorber, SHPB, expanded glass, expanded ceramics

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Authors: Desi Meriyanti, Delina Puspa Rosana Firdaus, Ristia Rinati

Abstract:

Nowadays, the presence of free radicals become a big concern due to its negative impact to the body, which can triggers the formation of degenerative diseases such as cancer, heart disease cardiovascular, diabetic mellitus and others. Free radical oxidation can be prevented by the presence of antioxidants. Naturally, the human body produces its own antioxidants. Because of the free radicals exposure are so intense, especially from the environment, it is necessary to supply antioxidants needed from outside, through the consumption of functional foods with high antioxidant content. Gethuk is one of the traditional snacks in Indonesia. Gethuk is made from cassava with minimal processing such as boiling, destructing, and forming. Gethuk is classified as a familiar snack in the community, so it has a potential for developing, especially into a functional food. The low content of antioxidants in gethuk can be overcome with the development of a product called Gethuk Marillo. Gethuk Marillo is gethuk with the addition of natural antioxidants from mangosteen pericarp extract which has a high content of xanthones, these compounds are classified into flavonoids and act as antioxidants in the body. Gethuk Marillo served along with tamarillo fruit sauce which is also high in antioxidants such as anthocyanin. The combination between 300 grams gethuk Marillo and sauce contain flavonoid about 31% of human antioxidant needs per day. Gethuk Marillo called as a functional food because of high flavonoids content which can prevent degenerative diseases namely cancer, as many studies that the xanthone and anthocyanins compounds can effectively prevent the formation of cancer cells in human body.

Keywords: Gethuk marillo, xanthones, anthocyanin, high antioxidants, anti-cancer

Procedia PDF Downloads 629

Authors: Saca Nastasia, Radu Lidia, Dobre Daniela, Calotă Razvan

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In order to achieve the European Union's sustainable and circular economy goals, strategies for reducing raw material consumption, reusing waste, and lowering CO₂ emissions have been developed. In this study, expanded perlite mortars with recycled cement (RC) were obtained and characterized. The recycled cement was obtained from demolition concrete waste. The concrete waste was crushed in a jaw and grinded in a horizontal ball mill to reduce the material's average grain size. Finally, the fine particles were sieved through a 125 µm sieve. The recycled cement was prepared by heating demolition concrete waste at 550°C for 3 hours. At this temperature, the decarbonization does not occur. The utilization of recycled cement can minimize the negative environmental effects of demolished concrete landfills as well as the demand for natural resources used in cement manufacturing. Commercial cement CEM II/A-LL 42.5R was substituted by 10%, 20%, and 30% recycled cement. By substituting reference cement (CEM II/A-LL 42.5R) by RC, a decrease in cement aqueous suspension pH, electrical conductivity, and Ca²⁺ concentration was observed for all measurements (2 hours, 6 hours, 24 hours, 4 days, and 7 days). After 2 hours, pH value was 12.42 for reference and conductivity of 2220 µS/cm and decreased to 12.27, respectively 1570 µS/cm for 30% RC. The concentration of Ca²⁺ estimated by complexometric titration was 20% lower in suspension with 30% RC in comparison to reference for 2 hours. The difference significantly diminishes over time. The mortars have cement: expanded perlite volume ratio of 1:3 and consistency between 140 mm and 200 mm. The density of fresh mortar was about 1400 kg/m3. The density, flexural and compressive strengths, water absorption, and thermal conductivity of hardened mortars were tested. Due to its properties, expanded perlite mortar is a good thermal insulation material.

Keywords: concrete waste, expanded perlite, mortar, recycled cement, thermal conductivity, mechanical strength

Procedia PDF Downloads 37

Authors: Sabine Ambros, Mine Oezcelik, Evelyn Dachmann, Ulrich Kulozik

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Nutritional quality and taste of dried fruit products is still often unsatisfactory and does not meet anymore the current consumer trends. Dried foams from fruit puree could be an attractive alternative. Due to their open-porous structure, a new sensory perception with a sudden and very intense aroma release could be generated. To make such high quality fruit snacks affordable for the consumer, a gentle but at the same time fast drying process has to be applied. Therefore, microwave-assisted freeze drying of raspberry foams was investigated in this work and compared with the conventional freeze drying technique in terms of nutritional parameters such as antioxidative capacity, anthocyanin content and vitamin C and the physical parameters colour and wettability. The following process settings were applied: 0.01 kPa chamber pressure and a maximum temperature of 30 °C for both freeze and microwave freeze drying. The influence of microwave power levels on the dried foams was investigated between 1 and 5 W/g. Intermediate microwave power settings led to the highest nutritional values, a colour appearance comparable to the undried foam and a proper wettability. A proper process stability could also be guaranteed for these power levels. By the volumetric energy input of the microwaves drying time could be reduced from 24 h in conventional freeze drying to about 6 h. The short drying times further resulted in an equally high maintenance of the above mentioned parameters in both drying techniques. Hence, microwave assisted freeze drying could lead to a process acceleration in comparison to freeze drying and be therefore an interesting alternative drying technique which on industrial scale enables higher efficiency and higher product throughput.

Keywords: foam drying, freeze drying, fruit puree, microwave freeze drying, raspberry

Procedia PDF Downloads 302

Authors: Fareena Alladin

Abstract:

In the Caribbean, issues of food security, health and taste are intricately linked, seen most clearly in the increasing incidence of lifestyle diseases among children coupled with a taste for high calorie and Westernized diets. In order to fully appreciate this link, the role of nutrition environments must be examined. To this end, the present study incorporates tenets of Bourdieu’s social constructivist theory with the Community Nutrition Environment Model. The aim of this study was to examine the relationships between availability of and access to healthy/unhealthy foods within nutrition environments, namely the household and school, and the development of taste preferences for healthy/unhealthy foods among primary school children in a selected educational district in Trinidad and Tobago. A cross-sectional survey of 400 children between the ages of 9 and 11 years was conducted. Data analysis was conducted using SPSS 24. Results indicated that availability of healthy food at home was positively correlated with preference for vegetables, and negatively correlated with preference for salty snacks and fast food. The availability of unhealthy food within the home was found to be negatively correlated with preference for vegetables and positively correlated with preference for salty snacks. Access to unhealthy foods at school had a positive correlation with preference for fast food. These findings highlight the role of the food environment in shaping taste preferences, and point to the need for interrogating the centrality of food security concerns in emerging health concerns of Caribbean countries. Such interrogations are a necessary part of the development of research agendas, and policy formulation and implementation.

Keywords: food security, nutrition environment, taste preference, Trinidad and Tobago

Procedia PDF Downloads 103

Authors: René Čechmánek, Vladan Prachař, Ludvík Lederer, Jiří Loskot

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Thin-walled elements with a matrix set on a base of high-valuable Portland cement with dispersed reinforcement from alkali-resistant glass fibres are used in a range of applications as claddings of buildings and infrastructure constructions as well as various architectural elements of residential buildings. Even if their elementary thickness and therefore total weight is quite low, architects and building companies demand on even further decreasing of the bulk density of these fibre-cement elements for the reason of loading elimination of connected superstructures and easier assembling in demand conditions. By the means of various kinds of light-weight aggregates it is possible to achieve light-weighing of thin-walled fibre-cement composite elements. From the range of possible fillers with different material properties granulated expanded glass worked the best. By the means of laboratory testing an effect of two fillers based on expanded glass on the fibre reinforced cement composite was verified. Practical applicability was tested in the production of commonly manufactured glass fibre reinforced concrete elements, such as channels for electrical cable deposition, products for urban equipment and especially various cladding elements. Even if these are not structural elements, it is necessary to evaluate also strength characteristics and resistance to environment for their durability in certain applications.

Keywords: fibre-cement composite, granulated expanded glass, light-weighing

Procedia PDF Downloads 260

Authors: Afzaal Bashir, Sunaina Afzaal

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Background: Facial contour deformities associated with pigmentary changes are of major concern for plastic surgeons, both being important and difficult in treating such issues. No definite ideal treatment option is available to simultaneously address both the contour defect as well as related pigmentation. Objectives: The aim of the current study is to compare the long-term effects of conventional adipose tissue grafting and ex-vivo expanded Mesenchymal Stem Cells enriched adipose tissue grafting for the treatment of contour deformities with pigmentary changes on the face. Material and Methods: In this study, eighty (80) patients with contour deformities of the face with hyperpigmentation were recruited after informed consent. Two techniques i.e., conventional fat grafting (C-FG) and fat grafts enriched with expanded adipose stem cells (FG-ASCs), were used to address the pigmentation. Both techniques were explained to patients, and enrolled patients were divided into two groups i.e., C-FG and FG-ASCS, per patients’ choice and satisfaction. Patients of the FG-ASCs group were treated with fat grafts enriched with expanded adipose stem cells, while patients of the C-FGs group were treated with conventional fat grafting. Patients were followed for 12 months, and improvement in face pigmentation was assessed clinically as well as measured objectively. Patient satisfaction was also documented as highly satisfied, satisfied, and unsatisfied. Results: Mean age of patients was 24.42(±4.49), and 66 patients were females. The forehead was involved in 61.20% of cases, the cheek in 21.20% of cases, the chin in 11.20% of cases, and the nose in 6.20% of cases. In the GF-ASCs group, the integrated color density (ICD) was decreased (1.08×10⁶ ±4.64×10⁵) as compared to the C-FG group (2.80×10⁵±1.69×10⁵). Patients treated with fat grafts enriched with expanded adipose stem cells were significantly more satisfied as compared to patients treated with conventional fat grafting only. Conclusion: Mesenchymal stem cell-enriched autologous fat grafting is a preferred option for improving the contour deformities related to increased pigmentation of face skin.

Keywords: hyperpigmentation, color density, enriched adipose tissue graft, fat grafting, contour deformities, Image J

Procedia PDF Downloads 68

Authors: W. Assaad, D. Wilmink, H. R. Pasaribu, H. J. M. Geijselaers

Abstract:

Shell has developed a mono-diameter well concept for oil and gas wells as opposed to the traditional telescopic well design. A Mono-diameter well design allows well to have a single inner diameter from the surface all the way down to reservoir to increase production capacity, reduce material cost and reduce environmental footprint. This is achieved by expansion of liners (casing string) concerned using an expansion tool (e.g. a cone). Since the well is drilled in stages and liners are inserted to support the borehole, overlap sections between consecutive liners exist which should be expanded. At overlap, the previously inserted casing which can be expanded or unexpanded is called the host casing and the newly inserted casing is called the expandable casing. When the cone enters the overlap section, an expandable casing is expanded against a host casing, a cured cement layer and formation. In overlap expansion, ironing or lengthening may appear instead of shortening in the expandable casing when the pressure exerted by the host casing, cured cement layer and formation exceeds a certain limit. This pressure is related to cement strength, thickness of cement layer, host casing material mechanical properties, host casing thickness, formation type and formation strength. Ironing can cause implications that hinder the deployment of the technology. Therefore, the understanding of ironing becomes essential. A physical model is built in-house to calculate expansion forces, stresses, strains and post expansion casing dimensions under different conditions. In this study, only free casing and overlap expansion of two casings are addressed while the cement and formation will be incorporated in future study. Since the axial strain can be predicted by the physical model, the onset of ironing can be confirmed. In addition, this model helps in understanding ironing and the parameters influencing it. Finally, the physical model is validated with Finite Element (FE) simulations and small-scale experiments. The results of the study confirm that high pressure leads to ironing when the casing is expanded in tension mode.

Keywords: casing expansion, cement, formation, metal forming, plasticity, well design

Procedia PDF Downloads 153