Effect of the textural properties of rocks on their crushing and grinding features

To study the effect of the textural properties of rocks on their crushing feature, the distribution of particle size, the texture, grinding and crushing characteristics of the rocks were investigated, and the relations among them were then analyzed using statistical methods. The relations between the textural properties and the physical and mechanical features of rocks were determined.

Tuning of textural properties of germanosilicate zeolites ITH and IWW by acidic leaching

The possibility to adjust textural properties of ITH and IWW zeolites by the variation of conditions（e.g.temperature, p H, duration） of acidic leaching was shown. While the growth of the temperature of acid treatment caused the increasing amount of leached Ge atoms and enhancing volumes of both micro and mesopores at 80 ℃, the mesopore volume in ITH（Si/Ge = 3.4 and 5.8） and IWW（Si/Ge = 3.3） zeolites changed with the duration of the treatment（p H = 2; T = 80 ℃） as follows： 96 h 〈 1 h 〈 24 h. Independently on the chemical composition and zeolite topology, the treatment of germanosilicate zeolites at p H = 2–7 resulted in development of both micro and mesoporosity accompanied by the extraction of substantial amount of Ge atoms, while the increasing acidity up to p H = 0 resulted in some reduction of Ge extraction and in the development of mesopores at maintained value of micropore volume when compared with initial germanosilicates. The higher activity（i.e. number of reactant molecules converted per active site） of germanosilicate with modified micro-mesoporous channel system in comparison with parent IWW zeolite in esterification of levulinic acid was attributed to enhanced accessibility of active sites.

Effects of Different Irrigation Management on the Textural Properties of Double-Cropping Late Indica Rice in South China

In order to investigate the effects of different irrigation management on the textural properties of two different double-cropping late indica rice,the effects of three irrigation management including conventional irrigation(CK),constant irrigation(CI)and alternate wetting and drying(AWD)on textural properties has been researched under field conditions of two years.The results indicated that the firmness,cohesiveness and chewiness were decreased under AWD treatment,and the stickiness was increased compared with CK,while the textural properties under CI treatment showed the opposite trend with AWD treatment.Additionally,AWD treatment signifi-cantly improved the springiness of TY871 compared with CK and CI treatment,but had no significant effect in RYHZ,suggesting improvement of the cooking and eating quality of TY871 under AWD treatment.Correlation analysis showed that the chewiness was positively correlated with the firmness and cohesiveness,and the cohesiveness was positively correlated with the firmness.AWD could promote the textural properties of high-quality late indica rice in South China whereas CI treatment has shown the disadvantage of the textural properties,which will provide useful information for the improvement of cooking and eating quality of rice.

Influence of Gum Arabic from <i>Acacia Senegal</i>var. <i>kerensis</i>on the Modifications of Pasting and Textural Properties of Cassava and Corn Starches

The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from Acacia senegal var. kerensis to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical and enzymatic modification. Blends were prepared by substituting the starches with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender viscograph while the textural properties (firmness, consistency, cohesiveness and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters (peak viscosity, final viscosity, break down and setback values) of both starches at all levels of substitution. However, there was no significant effect of gum Arabic on the pasting temperature (72.05°C - 71.85°C) for corn starch and (68.90°C - 68.65°C) for cassava starch. The degree of gel firmness and consistency was higher in corn starch than in cassava starch and the effect of gum addition differed with each starch. The findings from this study indicate that gum Arabic significantly modified the pasting and textural properties of corn and cassava starches due to strong interaction between the gum and the starches. Hence, this property of gum Arabic could be useful in controlling starch retrogradation and determining starch end use functionality.

Genetic dissection of the sensory and textural properties of Chinese white noodles using a specific RIL population

To dissect the genetic control of the sensory and textural quality traits of Chinese white noodles, a population of recom- binant inbred lines （RILs）, derived from the cross of waxy wheat Nuomai 1 （NM1） and Gaocheng 8901 （Gc8901）, was used. The RILs were tested in three different environments to determine the role of environmental effects on quantitative trait loci （QTL） analysis. A total of 45 QTLs with additive effects for 17 noodle sensory and textural properties under three environments were mapped on 15 chromosomes. These QTLs showed 4.23-42.68% of the phenotypic variance explained （PVE）. Nineteen major QTLs were distributed on chromosomes 1 B, 1 D, 2A, 3B, 3D, 4A, and 6A, explaining more than 10% of the phenotypic variance （PV）. Clusters were detected on chromosomes 2B （3 QTLs）, 3B （11 QTLs） and 4A （5 QTLs）. The cluster detected on chromosome 4A was close to the Wx-B1 marker. Five co-located QTLs with additive effects were identified on chromosomes 2B, 3D, 4A, 6A, and 7B. The two major QTLs, Qadh.sdau-3B. 1 and Qspr.sdau-3B. 1, in cluster wPt666008-wPt5870 on chromosome 3B were detected in three different environments, which perhaps can be directly applied to improve the textural properties of noodles. These findings could offer evidence for the selection or development of new wheat varieties with noodle quality using molecular marker-assisted selection （MAS）.

Investigation of the effect of hydrocarbons and monoesters in the gelators’composition on the properties of edible oleogel

Natural wax gelators have different compositions of compounds(hydrocarbons,wax esters,free fatty alcohols,and free fatty acids),which results in oleogels with varying properties.To maintain a consistent composition,the individual components can be added to the original wax gelator.The content of hydrocarbons and wax esters greatly affects the structuring process of liquid edible oils with waxes.The aim of this study was to evaluate the possibility of modifying the properties of beeswax as a gelling agent by adding hydrocarbons or monoesters to obtain oleogels with specific properties.Various tests were conducted to assess the changes in the oleogel properties,such as color,microstructure,oil-binding capacity,thermal and textural properties.The research results have shown that the addition of the studied fractions has led to a significant change in all properties of oleogels.The initial size of oleogel crystals(7.29±1.80μm)changed after adding fractions,varying from 5.28μm to 12.58μm with hydrocarbons and from 9.95μm to 30.41μm with wax esters.The addition of 30%–50% hydrocarbons decreased the ability of the oleogels to bind oil and made them less firm compared to samples with 10%-20% hydrocarbons.Adding 10%-20% monoesters increased the firmness of the oleogels,but this indicator decreased when their content was increased to 50%.The obtained data indicate that hydrocarbons and wax esters can be used for targeted correction of the gelling properties of beeswax.

MgO-based adsorbents for CO2 adsorption:Influence of structural and textural properties on the CO_2 adsorption performance

A series of MgO-based adsorbents were prepared through solution–combustion synthesis and ball-milling process.The prepared MgO-based powders were characterized using X-ray diffraction,scanning electron microscopy,N_2 physisorption measurements,and employed as potential adsorbents for CO_2 adsorption.The influence of structural and textural properties of these adsorbents over the CO_2 adsorption behaviour was also investigated.The results showed that MgO-based products prepared by solution–combustion and ball-milling processes,were highly porous,fluffy,nanocrystalline structures in nature,which are unique physico-chemical properties that significantly contribute to enhance their CO_2 adsorption.It was found that the MgO synthesized by solution combustion process,using a molar ratio of urea to magnesium nitrate（2：1）,and treated by ball-milling during 2.5 hr（MgO-BM2.5h）,exhibited the maximum CO_2 adsorption capacity of 1.611 mmol/g at 25℃ and 1 atm,mainly via chemisorption.The CO_2 adsorption behaviour on the MgO-based adsorbents was correlated to their improved specific surface area,total pore volume,pore size distribution and crystallinity.The reusability of synthesized MgO-BM2.5h was confirmed by five consecutive CO_2adsorption–desorption times,without any significant loss of performance,that supports the potential of MgO-based adsorbent.The results confirmed that the special features of MgO prepared by solution–combustion and treated by ball-milling during 2.5 hr are favorable to be used as effective MgO-based adsorbent in post-combustion CO_2 capture technologies.

Effects of High Pressure on the Textural and Sensory Properties of Minced Fish Meat Gels for the Dysphagia Diet

A new product of minced fish meat with high pressurization was produced for individuals with difficulties in mastication and swallowing and for elderly people on a dysphagia diet. Minced fish meat was added to distilled water at ratios of 1:0.5, 1:1 and 1:1.5 by mixing with 1.5% NaCl. Half of the samples were modified by heating (H-gels) and half by high pressure at 400 MPa for 20 min (P-gels). The hardness of the H- and P-gels was 0.97 to 2.83 [×104 N/m2] and 2.25 to 10.03 [×104 N/m2], respectively. For SDS-PAGE analysis, low-molecular-weight proteins in the P-gel were released more easily than those in the H-gel by the difference in gel formation, which is related to the detection of α-actinin in the supernatant of pressurized actomyosin. The ultrastructural observations showed a regular filamentous network structure in the P-gel. For the sensory evaluation, the P-gels were determined to be more lustrous, juicier, more moderately elastic and smoother. These gels conformed to the criteria of Dietary Uses for Dyspahgic Patients and Japanese Dysphagia Diet 2013. High pressure treatment denatured the protein composition of the minced fish meat gel, which led to a clearer three-dimensional network structure. High pressure made it possible to form minced fish meat gels with a low salt concentration. Obtained minced fish meat gels were improved in textural properties by addition of water and under high pressure, which were different from the ones by traditional heating. Improvement in textural properties will raise the sensory evaluation for elderly and dysphagic people. It is expected that the pressurized gels will be practical for a dysphagia diet.

Tuning of the textural features and acidic properties of sulfated mesoporous lanthana-zirconia solid acid catalysts for alkenylation of diverse aromatics to their corresponding α-arylstyrenes

The textural features and acidic properties of sulfated mesoporous lanthana‐zirconia solid acids （SO42？/meso‐La0.1Zr0.9Oδ） were efficiently tuned by modifying the conditions used to prepare the meso‐La0.1Zr0.9Oδcomposites, such as the molar ratio of the template to La and Zr metal ions （Nt/m）, molar ratio of ammonia to La and Zr metal ions （Na/m）, hydrothermal temperature （Thydro）, and hy‐drothermal time （thydro）. The effect of the textural features and acidic properties on the catalytic performance of solid acid catalysts for alkenylation of p‐xylene with phenylacetylene was investi‐gated. Various characterization techniques such as N2 physisorption, X‐ray diffraction, NH3 temper‐ature‐programmed desorption, and thermogravimetric analysis were employed to reveal the rela‐tionship between the nature of catalyst and its catalytic performance. It was found that the catalytic performance significantly depended on the textural features and acidic properties, which were strongly affected by preparation conditions of the meso‐La0.1Zr0.9Oδcomposite. Appropriate acidic sites and high accessibility were required to obtain satisfactory catalytic reactions for this reaction. It was also found that the average crystallite size of t‐ZrO2 affected by the preparation conditions had significant influence on the ultrastrong acidic sites of the catalysts. The optimized SO42？/meso‐La0.1Zr0.9Oδcatalyst exhibited much superior catalytic activity and coke‐resistant stabil‐ity. Moreover, the developed SO42？/meso‐La0.1Zr0.9Oδcatalyst demonstrated excellent catalytic per‐formance for alkenylation of diverse aromatics with phenylacetylene to their correspondingα‐arylstyrenes. Combining the previously established complete regeneration of used catalysts by a facile calcination process with the improved catalytic properties, the developed SO42？/meso‐La0.1Zr0.9Oδ solid acid could be a potential catalyst for industrial production ofα‐arylstyrenes through clean and atom efficient solid‐acid‐mediated Friedel‐Crafts alkenylation of diverse aromatics with phenylacetylene.

Influence of potato flour on dough rheological properties and quality of steamed bread

It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour（0–35%） on dough rheology and quality of steamed bread were investigated. Potato flour addition significantly influenced the dough rheological properties and steamed bread quality, such as increased water absorption, the maximum gaseous release height, total volume of CO_2 and hardness, while decreased dough stability and specific volume of steamed bread. Moreover, correlation analysis suggested that dough height at the maximum development time, dough stability, water absorption and the phase tangent can be used for predicting the technological quality of steamed bread. Potato-wheat steamed bread had higher dietary fibre, ash content and antioxidant activity than those of wheat steamed bread. The estimated glycemic index decreased from 73.63（0%） to 60.01（35%）. Considering the sensory evaluation, the steamed bread with 20% potato flour is acceptable. In conclusion, adding appropriate quantity of potato flour to wheat flour for steamed bread production will not only maintain the technological quality, but also can improve the nutritional value of the steamed bread.

Conduction Properties and Scattering Mechanisms in F-doped Textured Transparent Conducting SnO_2 Films Deposited by APCVD

Transparent conducting F-doped texture SnO2 films with resistivity as low as 5× 10-4 Ω ·cm,with carrier concentrations between 3.5 × 1020 and 7× 1020 cm-3 and Hall mobilities from 15.7 to 20.1 cm2/(V/s) have been prepared by atmosphere pressure chemical vapour deposition (APCVD). These polycrystalline films possess a variable preferred orientation, the polycrystallite sizes and orientations vary with substrate temperature. The substrate temperature and fluorine flow rate dependence of conductivity, Hall mobility and carrier conentration fOr the resultingfilms have been obtained. The temperature dependence of the mobiity and carrier concentrationhave been measured over a temperature range 16～400 K. A systematically theoretical analysis on scattering mechanisms for the highly conductive SnO2 films has been given. Both theoretical analysis and experimental results indicate that for these degenerate, polycrystalline SnO2 ：F films in the low temperature range (below 100 K), ionized impurity scattering is main scattering mechanism. However, when the temperature is higher than 100 K, the lattice vibration scattering becomes dominant. The grain boundary scattering makes a small contribution to limit the mobility of the films.

Effects of maturity stages on textural mechanical properties of tomato

The textural mechanical properties of Jadelo F1 variety tomato were evaluated at three different mature stages(green,pink and red)which were classified according to the colors of the fruit.The compression and the puncture tests were applied on samples.The cycling and relaxation tests showed that indexes of average firmness,energy absorption and deformation ratio were more sensitive parameters to maturity stages than others.The puncture tests indicated that maturity stages were effective on initial and average firmness and skin rupture force.Since the rigidity and the firmness of the fruit reduced,it was more prone to mechanical damage in the process of mature.The initial firmness values obtained fromcompressiontest and average firmness values from puncture tests had the highest correlation with each other which indicates that they can be used as representative parameter for tomato.Moreover,it was found that a/b color parameter can be good indicator for evaluating mechanical properties of tomato.

Development of Bean Dreg Bread and Quality Evaluation

The research compared differences between bean dreg breads and common breads from perspectives of sensory quality, texture and taste.

Analysis of solid sorbents for control and removal processes for elemental mercury from gas streams:a review

Due to the restriction such as the Minamata Convention as well as the IED of the European Commission,mercury removal from flue gases of coal-fired power plants(CPP)is an increasingly important environmental issue.This makes this topic very crucial for both the energy industry and scientists.This paper shows how mercury arises from natural resources,i.e.,coals,through their combustion processes in CPP and considers the issue of mercury content in flue gases and solid-state coal combustion by-products.The main part of this paper presents a review of the solid sorbents available for elemental mercury control and removal processes,tested on a laboratory scale.The described solutions have a potential for wider usage in exhaust gas treatment processes in the energy production sector.These solutions represent the latest developments in the field of elemental mercury removal from gases.The authors present an overview of the wide range of solid sorbents and their modifications intended to increase affinity for Hg^(0).Among the presented sorbents are the wellknown activated carbon solutions but also novel modifications to these and other innovative sorbent proposals based on,e.g.,zeolites,biochars,other carbon-based materials,metal-organic frameworks.The paper presents a wide range of characteristics of the described sorbents,as well as the conditions for the Hg^(0) removal experiments summarizing the compendium of novel solid sorbent solutions dedicated to the removal of elemental mercury from gases.

Formulation and Optimization of New Spreads Based on Olive Oil and Honey: A Response Surface Methodology Box-Benken Design

Bread spread is one of the fundamental foods in human diets. Generally, cheese spread, butter, chocolate spread, and margarine are the most consumed. In the last decade, a new concept alimentary has been integrated, it was low fat spread or functional spread. This work is an attempt to formulate and optimize new low-fat spreads based on olive oil and honey using a response surface methodology box-benken design. To optimize its stability and its textural properties under the effects of three factors, beeswax content, stirring time, and stirring speed. Results revealed that the best mixture was the formulation that contained 1% beeswax, 79% honey, and 20% olive oil, formulated under 6.39 min of time stirring at 15,428 rpm speed. The beeswax was the major factor showing the highest effect on all the properties of spreads.

Effect of Secondary Sterilization on the Quality of Roasted Whiteleg Shrimp(Litopenaeus vannamei)

This study was carried out to investigate the effects of secondary sterilization on the quality of roasted shrimp（ Litopenaeus vannamei）with high nutrients. Roasted shrimps were vacuum packaged, with 100 g in each bag, and subjected to secondary sterilization for 30 min at 70, 80,90, 100, 110 and 120 ℃, or for 10, 20, 30, 40 and 50 min at 90℃. Then, the color, textural properties, sensory quality and pH were measured, and whether they were commercially sterile was evaluated. The results showed that with the increase of sterilizing temperature, L＊, a＊and b＊values all decreased. And with the increase of the duration of sterilization, L＊slightly decreased, while a＊and b＊slightly increased. In addition, with the increase in sterilizing temperature, the hardness, gumminess, chewiness and springiness of roasted shrimps increased at first and decreased subsequently, while the adhesiveness kept increasing, and the cohesiveness and shear force slightly declined. With the increasing duration of sterilization,the hardness, adhesiveness and chewiness rose, the cohesiveness and shear force declined, the gumminess decreased at first and increased subsequently, while the springiness increased at first and decreased subsequently. The pH of roasted shrimps varied in a complex pattern when sterilizing temperature was increased, but increased with the increasing duration of sterilization. The results showed that the roasted shrimps secondarily sterilized at 90℃ for 30 min have the best sensory quality, and are commercially sterile.

QTL Mapping for Quality Traits of Chinese Dry Noodle

The QTLs for quality traits of Chinese dry noodle （CDN） were mapped based on a population of recombinant inbred lines （RILs） derived from the cross between two Chinese winter wheat varieties, Chuan 35050 and Shannong 483. Sensory quality traits of CDN were tested according to the standard of Ministry of Commerce of P.R.China （SB/T 10137-93）, and the textural property traits were detected using a texture analyser （TA.XTplus）. We have obtained 8 putative QTLs for 6 sensory quality traits and 2 QTLs for textural property of CDN with a single QTL explainning 4.07-75.67% of phenotypic variations on chromosomes 1A, 1 D, 3D, 4A, and 6D. A cluster of 3 QTLs for palate, elasticity and smoothness of CDN was found near the Glu-D I locus on chromosome 1D with high contributions, The increasing effect come from Chuan 35050, and the relationship between the QTLs were positive. On chromosome 4A, co-location QTLs for stickiness and total score were detected in the region of Xwmc420-Xswes620-Xswes615. Their contributions were high and the increasing effects come from Shannong 483. A taste QTL QStas.sdau-4A.1 was obtained in Xsrap18-Xswes624c-Xissr25b-Xissr23b on chromosome 4A with the highest contribution of 75.67%. This QTL was a major gene and the increasing effects come from Shannong 483.

The Distribution of Relative Light Intensity in a Peach Tree Canopy Affects Fruit Yield and Texture

Light is crucial to the uniform production of high-quality fruit since it is the driving force for leaf photosynthesis and hence overall plant nutrition.The objective of this study was to evaluate the relationship between the distribution of relative light intensity in the peach tree(Prunus persica)canopy and the yield and texture of peach fruits.The canopy of 7-year-old‘Qiuyan’was divided into cubical volumes and the relative light intensity distribution was measured for each cube,along with yield distribution and fruit textural properties at different growing times.The relative light intensity decreased gradually from outside to inside the canopy and from top to bottom.The yield distribution and the relative light intensity were clearly correlated.The percentage of the canopy receiving<30%relative light intensity was 49.07%in May,56.02%in June,and 58.95%in July,whereas the percentage receiving>80%relative light intensity was 32.72%,17.28%,and 10.96%,respectively.Consistent with this,peaches were found in the upper and middle portions of the canopy,within 1.5-3.0 m of the top.The regression equation showed that fruit texture index correlated significantly with relative light intensity.Relative light intensity is the main factor affecting peach yield and texture and must be above 41.83%for good peach quality.Orchardists should carefully plan summer pruning strategies to adjust the number and spatial distribution of branches accordingly.

Structure,Texture and Magnetic Properties of Laser-Welded Ultrathin Fe-Co-V Foils

This research aims to investigate the effect of pulsed Nd：YAG laser micro-welding on the microstructure,texture and magnetic properties of ultra-thin Fe-Co-7.15 wt%V magnetic alloy.Optical microscopy,scanning electron microscopy and electron backscattered diffraction techniques were used to study the microstructural evolutions.Also,vibrating sample magnetometry was used to characterize the magnetic properties.The results showed that the fractions of low Σ coincidence site lattice boundaries in the fusion zone are higher than those of the base metal.The welded samples experience a significant decrease in their magnetic properties.It was found that the formation of new fiber texture in the fusion zone and grain coarsening are the most important factors affecting the magnetic properties.

Partial replacement of soybean meal by yellow mealworm(Tenebrio molitor)meal influences the flesh quality of Nile tilapia(Oreochromis niloticus)

This study investigated the effects of yellow mealworm meal(YM)replacing soybean meal(SBM)at different proportions(0%,15%,30%and 45%,referred as YM0,YM15,YM30 and YM45,respectively)on the flesh quality of Nile tilapia.A total of 360 fish(70.0±0.12 g)were randomly divided into 4 groups(3 tanks per group).Fish were fed the experimental diet twice daily for 10 wk.The results showed that muscle protein content significantly decreased in YM30 and YM45,while the lipid content significantly decreased in YM45(P<0.05).The essential amino acids and flavor amino acids of the muscle were not affected by the YM substitution,while saturated fatty acid content decreased in YM30 and YM45 compared with YM0(P<0.05).Fillets in YM45 had higher hardness,gumminess,and a higher proportion of thin myofibers(≤100μm,P<0.05)than those in other groups.Further analysis revealed that apoptosis and atrophy related genes were up-regulated,while the muscle antioxidant capacity decreased significantly in YM45(P<0.05),which may be related to the high acid value in YM45 diet.Our findings indicated that YM could replace up to 30%SBM without substantially altering the flesh quality.When the replacement ratio increased to 45%,the flesh quality would change.Special attention should be paid to avoid feed rancidity which may affect the flesh quality of fish.