The present result for stickiness is contrary to the common subjective results. Therefore the theory proposed here for increased stickiness suggests that it is based on more non-protein-bound water in the dough system due to NaCl interaction and thus more viscous dough behaviour, which leads to higher stickiness as measured with the stickiness test. This may also suggest that the objectively measured 'stickiness' in this case does not properly indicate the subjectively measured stickiness it was designed to represent.
Direct metal laser sintering (DMLS) is a selective laser melting (SLM) manufacturing process that can produce near net shape parts from metallic powders. A range of materials are suitable for SLM; they include various metals such as titanium, steel, aluminium, and cobalt-chrome alloys. This paper forms part of a research drive that aims to evaluate the material performance of the SLM-manufactured metals. It presents DMLS-produced Ti-6Al-4V, a titanium alloy often used in biomedical and aerospace applications. This paper also studies the effect of several heat treatments on the microstructure and mechanical properties of Ti-6Al-4V processed by SLM. It reports the achievable mechanical properties of the alloy, including quasi-static, crack growth behaviour, density and porosity distribution, and post-processing using various heat-treatment conditions.
OPSOMMINGDirekte metaal-laser-sintering is 'n selektiewe lasersmeltvervaardigingsproses wat naby aan netto-vorm onderdele van metaalpoeiers kan produseer. Verskeie materiale is geskik vir lasersmeltvervaardiging, onder andere titaan, staal, aluminium en kobaltchroom legerings. Die doel van dié navorsing is om die materiaaleienskappe van lasersmeltvervaardigde onderdele te ondersoek. 'n Titaan legering (Ti-6Al-4V) wat dikwels biomediese en ruimte toepassings het, word voorgehou. Verder word die effek van verskeie hittebehandelings op die mikrostruktuur en meganiese eienskappe van die titaan legering, na dit lasersmeltvervaardiging ondergaan het, ondersoek. Die quasi-statiese kraakvoortplanting, digtheiden poreusheidsverspreiding en die verwerking met verskeie hittebehandelingtoestande word bespreek. † This is an extended version of a paper presented at
The retrogradation effect is based on the theory that NaCl probably leads to Na(+) inclusion in starch molecules during storage and thus reduces retrogradation. Further, significant (P⩽0.05) linear relationships (r ≥ 0.829) between Rheofermentometer results, bread volume and crumb firmness were found, suggesting a predictability of bread quality by measurement of gas release.
Starch retrogradation is the main cause of quality deterioration in starch‐containing foods during storage. The current work investigates the effect of different cations on the retrogradation of corn starch and the potential of reducing starch retrogradation with the aim of preparing products with an extended shelf life. To gelatinize the starch, starch–water suspensions containing various chloride salts (LiCl, NaCl, KCl, MgCl2, CaCl2, and NH4Cl) were heated in a DSC, stored up to 504 h at 8°C, and reheated again. Analysis of gelatinization behavior for each salt type indicates a relationship to the aW‐value of the starch–water system. The degree of re‐crystallization was calculated using the Avrami equation, and indicates that the starch re‐crystallization rate (k) is significantly (p < 0.01) reduced with the addition of a cation, unlike the reference (starch–water systems without salt). Further, bivalent cations such as Ca2+, Mg2+ decreased the starch re‐crystallization rate (k) more than univalent cations (Li+, NH 4+, Na+, and K+). This result may be based on the theory that high cations with higher charge densities show greater hydration, and, therefore, lower aW‐values, than cations with lower charge densities. The results illustrate important results for predicting starch quality change when using sodium replacements.
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