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Influence of the Hardener Proportion on Mechanical Properties of Adhesive Bonds Used in Agriculture

References CSN EN ISO 3167 (2004): Plastics - Multipurpose test specimens. Czech Standards Institute, Prague. CSN EN ISO 527-1 (1997): Plastics - Determination of tensile properties - Part 1: General principles. Czech Standards Institute, Prague. CSN EN 1465 (1997): Adhesives - Determination of tensile lap-shear strength of rigid-to-rigid bonded assemblies. Czech Standards Institute, Prague. Doyle G, Pethrick RA (2009): Environmental effects on the ageing of epoxy adhesive joints. International Journal of Adhesion & Adhesives, 29, 77-90. doi: 10

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Adhesive Property of Different Strains of Lactobacilli in The Presence of Resveratrol

and Food Chemistry, 65, 4952–4960. doi: 10.1021/acs.jafc.7b01254. Bianchi MA, Del Rio D, Pellegrini N, Sansebastiano G, Neviani E, Brighenti F (2004): A fluorescence-based method for the detection of adhesive properties of lactic acid bacteria to Caco-2 cells. Letters in Applied Microbiology, 39, 301–305. doi: 10.1111/j.1472-765X.2004.01589.x. Bird JK, Raederstorff D, Weber P, Steinert RE (2017): Cardiovascular and antiobesity effects of resveratrol mediated through the gut microbiota. Advances in Nutrition, 8, 839–849. doi: 10.3945/an.117

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Violations of the law in hospital medical waste management

containers (no codes). The visible labelling of containers or bags is essential, as it facilitates their identification. The labelling should include the type of waste, along with its code and the place where they were produced, indicating the producer of waste and its registered office, and an additional indication of the original location of the waste production, for example, the name of a ward. The labelling should also include the date of closing the bag, or the date of opening in case of a container. The hospitals usually use adhesive labels with a place to enter the

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Exploitation of Hazelnut (Corylus avellana) Shell Waste in the Form of Polymer–Particle Biocomposite

REFERENCES Badano JM, Betti C, Rintoul I, Vich-Berlanga J, Cagnola E, Torres G, Vera C, Yori J, Quiroga M (2010): New composite materials as support for selective hydrogenation; egg-shell catalysts. Applied Catalysis A: General, 390, 166–174. doi: 10.1016/j.apcata.2010.10.008. Baker AA, Chester RJ (1992): Minimum surface treatments for adhesively bonded repairs. International Journal of Adhesion and Adhesives, 12, 73–78. doi: 10.1016/0143-7496(92)90026-R. Balart JF, Fombuena V, Fenollar O, Boronat T, Sanchez-Nacher LS (2016): Processing and

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Influence of Glass Powder Size Sorting on Properties of Composite Systems

-609. Kahramana R, Sunarb M, Yilbas B (2008): Influence of adhesive thickness and filler content on the mechanical performance of aluminum single-lap joints bonded with aluminum powder filled epoxy adhesive. Journal of Materials Processing Technology, 205, 183-189. doi: 10.1016/j.jmatprotec.2007.11.121. Kejval J, Müller M (2013): Mechanical properties of multicomponent polymeric composite with particles of Al2O3/ SiC. Scientia Agriculturae Bohemica, 44, 237-242. doi: 10.7160/sab.2013.440407. Ku H, Wong P (2012): Contrast on tensile and flexural

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Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

-444. 54. Wang G.R., Zhang T.H., Ahmad S., Cheng J.J., Guo M.R., Physicochemical and adhesive properties, microstructure and storage stability of whey protein-based paper glue. Int. J. Adhes. Adhes., 2013, 41, 198-205. 55. Wang W.B., Bao Y.H., Hendricks G.M., Guo M.R., Consistency, microstructure and probiotic survivability of goats’ milk yogurt using polymerized whey protein as a co-thickening agent. Int. Dairy J., 2012, 24, 113-119. 56. Wijayanti H.B., Bansal N., Deeth H.C., Stability of whey proteins during thermal processing: A Review

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Impact of Water on Rheological Behavior of Polyurethane Glues

, 2146-2149. 4. Desai, S.D., Patel, J.V., &Sinha V.K. (2003). Polyurethane adhesive system from biomaterial-based polyol for bonding wood. International Journal of Adhesion & Adhesives. 23, 393-399. 5. Jaganath, N. (2004). The Application of Reological Techniques in the Characterisation of Semisolids in the Pharmaceutical industry. Nelson Mandela Metropolitan University, Port Elizabeth. 6. García-Pacios, V., Costa, V., Colera, M., & Martín-Martínez, J.M. (2011). Waterborne polyurethane dispersions obtained with

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Long-Term Degradation of Composites Exposed to Liquid Environments in Agriculture

of Applied Polymer Science, 124, 484-494. doi: 10.1002/app.34936. Müller M (2011): Influence of surface integrity on bonding process. Research in Agricultural Engineering, 57, 153-162. Müller M (2013): Research of liquid contaminants influence on adhesive bond strength applied in agricultural machine construction. Agronomy Research, 11, 147-154. Müller M, Herák D (2010): Dimensioning of the bonded lap joint. Research in Agricultural Engineering, 56, 59 -68. Müller M, Herák D (2013): Application

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Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach

Abstract

Tulumba dessert is widely preferred in Turkey; however, it cannot be consumed by celiac patients because it includes gluten. The diversity of gluten-free products should be expanded so that celiac patients may meet their daily needs regularly. In this study, corn flour (CF) / potato starch (PS) blend to be used in the gluten-free tulumba dessert formulation was optimized using the Response Surface Methodology (RSM). Increasing ratio of PS in the CF-PS led to a decrease in hardness of the dessert and to an increase in expansion, viscosity, adhesiveness, yield of dessert both with and without syrup (P<0.05). When considering the properties used in optimization process, the optimum formulation was found to be as 201.52 g water and 0.18 g CMC and 100 g blend of CF-PS at the rates of 59:41. In sensory evaluation test, appearance, symmetry, crispness and aftertaste properties of the gluten-free dessert prepared from this formulation were very close to control sample (P>0.05), additionally these desserts had a much higher sensory score compared to the control sample in terms of the overall quality and pore structure (P<0.05).

Open access
Effect of Wheat Bran Addition and Screw Speed on Microstructure and Textural Characteristics of Common Wheat Precooked Pasta-Like Products.

Effect of Wheat Bran Addition and Screw Speed on Microstructure and Textural Characteristics of Common Wheat Precooked Pasta-Like Products.

The present paper describes the wheat bran addition on microstructure, texture, colour and sensory characteristics of enriched precooked pasta-like products. Precooked pasta-like products were processed on a single screw extrusion-cooker TS-45 with L:D=16:1, shaped on the circular open die. Screw speed during the extrusion-cooking ranged from 60 to 120 rpm. Wheat bran were added in the amount from 5 to 25% of common wheat flour mass. The microstructure showed unmodified bran fractions at low screw speed, in turn higher rpm disrupted wheat bran cell walls. Hardness of dry pasta-like products, evaluated with the cutting test, was diminishing with a higher bran content in the recipe and was increasing with rpm applied. The firmness of hydrated products was decreasing with increasing bran addition (20 and 25% of bran in the recipe), whilst processing at low rpm caused poor quality of pasta-like products with great adhesiveness and stickiness. The higher bran content affected also the lower sensory notes. Colour measurement showed lower L* values for both raw and hydrated products with higher bran addition.

Open access